bowl of beef stew with big chunks of beef, sweet potato and spices

Ancho-Spiced Beef Stew

Ancho-Spiced Beef Stew

Here’s a new take on traditional Beef Stew. Slightly spicy ancho chilies add a burst of flavor to beef and hearty sweet potatoes. Perfect dish to warm up your customers on a cold winter’s day.

Yields: 6 servings   


  • 2 lbs. beef shoulder roast boneless, cut into 1-inch pieces.
  • 2 dried ancho chiles
  • 1 cup boiling water
  • 3 Tbsp. cornmeal
  • 1/2 tsp. salt
  • 1Tbsp. ground cumin
  • 2 Tbsp. vegetable oil
  • 2 cans (14-1/2 ounces each) spicy diced tomatoes-two cans diced chili-style tomatoes may be substituted for spicy tomatoes
  • 2 medium sweet potatoes, peeled, cut into 3/4 inch pieces.
  • chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional)


      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 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.
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