Spicy beef, I need more of you in my life. Chipotle peppers really pack a punch, but their fire is tempered by the cheesy polenta. It’s a nice pairing. And this meal could hardly be easier to prepare. Throw a bunch of ingredients in a pot, and let them simmer for hours until the beef starts to fall apart and the flavors meld beautifully. Not a fan of polenta? Spoon this beef between two pieces of bread for a medium-brow sloppy joe. Or, spread it on a pizza, but that’s a story for another time.
Get ready to pile a whole bunch of stuff into a pot! First, heat 1 tablespoon of canola oil in your pot and soften 1/2 of a chopped onion and 2 minced garlic cloves. Then, dump in a package of cubed stewing beef. Let it brown on all sides for a few minutes. Next, add in 4 to 5 chipotle peppers with their sauce, 1 tablespoon of cumin, 2 teaspoons of chili powder, 1 can of diced tomatoes, 1/2 cup of beer (I used Red Stripe), and enough beef broth to bring the liquid level with the meat. Bring the liquid to a simmer, cover the pot, and let it cook on the stove for 3.5 hours.
When that time is up, your beef should be fall-apart tender. If you want the sauce to be a little thicker, bring it to a rolling boil without the lid until it reaches the consistency you want.
While the beef is cooking, prepare your polenta. I could only find cooked polenta logs, so I crushed it up and simmered it with beef broth until it thickened. Once it is thick, turn off the heat and stir in 1 cup of shredded cheddar cheese. YUM. Season it with salt and pepper.
Plop some polenta on a plate.
Top it with the beef and some of the cooking liquid. The beef mixed with the tomatoes and paired with the cheesy polenta really balances the chipotle spiciness. It’s good. Real good.
This recipe was inspired by the Pioneer Woman’s Spicy Stewed Beef with Creamy Cheddar Grits.
- Cubed stewing beef- 1 package
- Onion- 1/2
- Garlic- 2 cloves
- Chipotle peppers- 4-5 peppers
- Beer- 1/2 cup
- Diced tomatoes- 1 can
- Beef broth- 1-2 cups
- Cheddar cheese- 1 cup grated
- Canola oil- 1 tablespoon
- Cumin- 1 tablespoon
- Chile powder- 2 teaspoons
- Salt and pepper
Your recipes are amazing! I feel like grabbing them off the screen.
I can’t wait til your cookbook comes out. There will be one won’t there?
I am so proud of you! I love you so much! Xxx ooo
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Could you make this is the crockpot? Looks great, but I would love to make it and let it cook all day.
This dish looks “yummy”. Would prefer homemade polenta, I am sure Martha has a recipe, cornmeal, water and parmesan cheese is a great combo, but not with above dish, too many flavours.
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