Pioneer Woman’s Spicy Stewed Beef with Creamy Cheddar Grits
*Side note about the recipe, PW recommends cooking the beef for 2.5 - 3 hours, though mine has been cooking for four already in my Le Creuset dutch oven on the stovetop and the meat is not yet falling apart. Plan accordingly!*
My Yankee, meat & potatoes, I’m-from-Montana-and-I-don’t-eat-grits, hub even loved this recipe. If you are looking for a truly simple dish that yields awesome flavor, look no further. It’s a little spicy for the kiddos though. They can eat grits. :) Thankfully, I have some leftover rotisserie chicken in my fridge and will substitute the beef with chicken for the kids.
I decided to whip up some mix *cough* cornbread (I can’t make EVERYTHING from scratch... Well, I can, but sometimes take a shortcut here and there.) and then follow up the meal with a fruity dessert.
Here's what you need for the Spicy Beef with Cheddar Grits:
2 Tablespoons Canola Oil
2 Tablespoons Butter
3 pounds Stew Meat Or Diced Chuck Roast
1 can (11 Ounces) Chipotle Peppers In Adobo Sauce (I used half a can and it was VERY spicy.)
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
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.
When you finish eating, get down on your knees and thank God for Ree Drummond and her amazing ingenuity. This recipe rocks. *Photo is courtesy of Ree Drummond, The Pioneer Woman.
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