The Pioneer Woman Tasty Kitchen
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Spicy Stewed Beef with Creamy Cheddar Grits

4.88 Mitt(s) 8 Rating(s)8 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 58 votes, average: 4.88 out of 5

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Level: Easy

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Description

A feast for the senses! Spicy fall-apart beef served over delicious grits. Great for your Super Bowl party!

Ingredients

  • 2 Tablespoons Canola Oil
  • 2 Tablespoons Butter
  • 3 pounds Stew Meat Or Diced Chuck Roast
  • 1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
  • 4 cups Low-sodium Beef Broth, More If Needed
  • 5 cloves Minced Garlic
  • 1 Tablespoon Cumin
  • 2 teaspoons Chili Powder
  • 1 whole Onion, Diced
  • 1 whole Red Bell Pepper
  • 3 whole Chilies (any Variety, Hot Or Mild)
  • 4 cups Stone Ground Grits
  • 6 cups Low Sodium Chicken (or Beef) Broth
  • 3 cups Water
  • 2 cups Half-and-half
  • 2 cups Grated Cheddar Cheese

Preparation

To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.)

In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese.

Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.

One Comment

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ljcranek on 4.30.2014

One of my go-to recipes. We love the spice…and the grits. I make just as directed usually. Sometimes I do mac and cheese if I don’t have grits.

8 Reviews

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Jenelle Miller on 2.3.2014

yeah. My poor husband cannot take any heat, so I left out the chipotle AND the chilis (I know, what’s the point)–added 3 T tomato paste, kept the spices the same–it was really good. Just not too spicy

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cbunyan on 1.2.2013

I was unsure about this recipe because I’ve never really had a dish like this but I am so gladI took the risk! This was amazing. I went ahead and make cheese grits like i normally do (without peppers) which took a lot less time and cut the heat considerably so it wasn’t overly spicy.

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Minnow in Hampton Roads on 11.20.2012

I made this on a cold fall day and it was absolutely perfect! I followed the directions and made it as spicy as called for and while it was fairly hot, it was delicious! And those grits – TO DIE FOR! I had some coarse grits given to me by a family member who lives in Charleston – I’m going to ask for more for Christmas!

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MrandMrsDavis on 10.5.2012

This tasted amazing. Our additions happened based on the time of year I tried it – harvest time. I added about 1/2 tomato sauce and about 1T of local honey. I also used some of our excess poblanos instead of red bell pepper. Amazing.

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Kristi J M on 4.6.2012

Loved this! But CAUTION very spicy – I cut the heat in half (1/2 the Chipotle in Adobo Sauce and 1/2 the Chili Powder) and it was still too much for my very scandinavian family to handle. I asked them – “So, I guess I never make this again? Huh?” to which I got the response – “Please make this again, just cut the heat a little more!” Will do – and perhaps pump up the thickness of the sauce then w/ canned Enchilada Sauce. (Mine never thickened due to the reduction of peppers.) Eating leftovers w/ a Sunnyside up egg this morning! YUM! Thanks Ree – this is a WINNER!

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