2/17/12

FOODIE FRIDAY -- Spicy Stewed Beef with Creamy Cheddar Grits

This is a slightly different version from the one The Pioneer Woman posted on her Tasty Kitchen site.

1) I’m not a fan of chipotle peppers in adobo sauce--so I had ½ of a can in the freezer from a previous PW recipe. 

2) The stewed beef was hot--awesome--but hot, and you’re talking to a chick who likes her hot wings HOT. I think it’s the type of hot smokiness that’s different and I’m not fond of the flavor.

3) The original recipe of grits made a HUGE amount. It was more than double what I should have made. I’m posting my cut down version.

4) I knew the Adobo chilies would be hot, so I didn’t want to go too spicy with the grits. I HATE green peppers--and don’t tell me that the red, yellow or purple ones are milder--and though her recipe had one. I don’t like their flavor. PERIOD. BUT I do like Poblano peppers--seeded and diced.

5) Since I made too many grits, the grits weren’t as cheesy as I would have liked them to be.  

Here’s my version with the smaller amount of grits.
Spicy Stewed Beef with Creamy Cheddar Grits

For BEEF:

1 Tbls. oil
1 Tbls. butter
3 lbs stew meat or diced chuck roast
½ can (5.5 oz) chipotle peppers in adobo sauce (use more if you like spicy), diced
4 cups beef broth
5 cloves minced garlic
1 Tbls. cumin
2 tsp. chili powder

For GRITS:

1 onion, diced
2 whole chilies--Poblano peppers--diced
2 cups ground grits
4 cups chicken broth (use more if it gets too thick, too soon)
2 cup half-and-half
2 cups cheddar cheese, grated

For BEEF:

Heat oil and butter in 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, and bring to boil. Reduce heat to low, then cover and simmer for 2 ½ 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).

For GRITS:

In the last hour of cooking time, make the grits. Heat oil and butter, add onion and poblano peppers and cook for five minutes or so. Pour in grits, and then add chicken broth. Stir and then bring to boil. Reduce 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.

And, yes, this does reheat well. I've been eating it virtually every day during lunch!

Later, Peeps!

1 comment:

Twisted Sister said...

I love cheese grits. I'm not much of a pepper person--like cowhorn and jalapeno.
Will be trying the grits part. Oh yum!!!