Red-Eye and Ancho-Spiced Beef Stews

Red-Eye Beef Stew

Total Recipe Time: 2 1/2 to 2 3/4 hours

Makes 6 servings

Ingredients
-2 1/2 pounds beef Shoulder Roast Boneless or Bottom Round Roast , cut into 1 1/2 inch pieces
-1/3 cup all-purpose flour
-1 teaspoon dried thyme leaves
-1/2 teaspoon pepper
-2 tablespoons olive oil, divided
-1/2 teaspoon salt
-1 medium onion, chopped
-2 1/2 cups brewed coffee
-1/3 cup tomato paste
-2 tablespoons molasses
-1 tablespoon Worcestershire sauce
-6 small Yukon Gold or yellow flesh potatoes (about 2-inch diameter), quartered
-8 ounces button or cremini mushrooms, cut in half
-1 1/2 cups baby carrots
-8 ounces sugar snap peas

Instructions
1.Combine flour, thyme and pepper. Reserve 3 tablespoons flour mixture. Lightly coat beef with remaining flour mixture.
2.Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with 2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt.
3.Add remaining 2 teaspoons oil and onion to stockpot; cook and stir to 5 minutes or until onion is tender. Add coffee; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in tomato paste, molasses, Worcestershire sauce and reserved flour mixture. Return beef and accumulated juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
4.Add potatoes, mushrooms and carrots to stockpot; return to simmer. Continue simmering, covered, 25 to 30 minutes or until beef and vegetables are fork-tender. Add peas; cook, covered, 8 to 10 minutes or until peas are crisp-tender, stirring once.

Cook’s Tip
Three large carrots, peeled, cut lengthwise in half, then diagonally crosswise into 1-1/2-inch pieces, may be substituted for baby carrots.

Nutrition information per serving, using beef chuck shoulder pot roast: 399 calories; 11 g fat (3 g saturated fat; 7 g monounsaturated fat); 71 mg cholesterol; 415 mg sodium; 39 g carbohydrate; 4.1 g fiber; 34 g protein; 12.0 mg niacin; 0.4 mg vitamin B6; 3.3 mcg vitamin B12; 6.0 mg iron; 46.1 mcg selenium; 7.4 mg zinc; 128.0 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.

Nutrition information per serving, using beef bottom round: 469 calories; 14 g fat (4 g saturated fat; 7 g monounsaturated fat); 110 mg cholesterol; 388 mg sodium; 39 g carbohydrate; 4.1 g fiber; 46 g protein; 14.8 mg niacin; 0.7 mg vitamin B6; 2.3 mcg vitamin B12; 5.9 mg iron; 59.5 mcg selenium; 7.5 mg zinc; 172.3 mg choline.

Ancho-Spiced Beef Stew

Total Recipe Time: 2 1/2 to 2 3/4 hours

Makes 6 servings

Ingredients
-2 pounds beef Shoulder Roast Boneless, cut into 1-inch pieces
-2 dried ancho chiles
-1 cup boiling water
-3 tablespoons cornmeal
-1/2 teaspoon salt
-1 tablespoon ground cumin
-2 tablespoons vegetable oil
-2 cans (14 1/2 ounces each) spicy diced tomatoes
-2 medium sweet potatoes, peeled, cut into 3/4-inch pieces
-Toppings: Chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional)

Instructions
1.Remove and discard stems and seeds from chiles. Pour boiling water over chiles in medium bowl; let stand 20 minutes or until chiles are softened. Drain chilies, reserving 1/2 cup of liquid. Place chiles, reserved 1/2 cup liquid, cornmeal and 1/2 teaspoon salt in food processor container. Cover; process until smooth. Set aside.
2.Coat beef with cumin. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining oil and beef. Pour off drippings; return beef to stockpot. Add tomatoes and ancho chile mixture to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
3.Add sweet potatoes to stockpot; bring to a boil. Reduce heat; cover and continue cooking 25 to 30 minutes or until beef and sweet potatoes are fork-tender, stirring once.
4.Serve stew with Toppings, as desired

Cook’s Tip
Two cans diced chili-style tomatoes may be substituted for spicy tomatoes.

Nutrition information per serving: 286 calories; 11 g fat (2 g saturated fat; 5 g monounsaturated fat); 57 mg cholesterol; 549 mg sodium; 20 g carbohydrate; 4.1 g fiber; 26 g protein; 8.6 mg niacin; 0.6 mg vitamin B6; 2.6 mcg vitamin B12; 4.9 mg iron; 26.3 mcg selenium; 5.7 mg zinc; 92.3 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.

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