Food Network Nuevo Latino Chipotle Beef |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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I do the beef stew part in a crockpot instead of stockpot in the oven. I used chipotle peppers in adobo sauce instead of ground chipotle,too. Ingredients:
1 1/2 lbs beef stew meat |
1/3 cup water |
1/4 cup tomato paste |
2 tablespoons brown sugar |
2 tablespoons balsamic vinegar |
2 teaspoons ground chipotle chile pepper |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 medium butternut squash, about 3 pounds |
1 1/2 cups water |
1 medium tomato, chopped |
1 small ripe avocado, cut into cubes (optional) |
1/4 cup freshly chopped cilantro leaf |
Directions:
1. Preheat oven to 325 degrees F.
2. Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.
3. Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.
4. Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.
5. Cook's Tip: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.
6. Cook's Tip: The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.
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