Tuesday, June 16, 2015

#22 - Spicy Stewed Beef with Creamy Cheddar Grits

I might have mentioned before that I have a thing for grits. I mean I REALLY do! That having been said, it's not unusual that I would base a meal around them. For me they are more than I side dish... they are the STAR!

I found this recipe on Ree Drummond's website. There was no doubt in my mind that I had to try it! As usual though, I made a few changes to the recipe. First of all, Ree's beef cooks on the stove for about 3 hours and one day I'll try it that way. I just didn't have that kind of time to hang out in the kitchen, so I converted it into a slow cooker recipe. The second thing is that she put a whole stinkin' 11 ounce can of Chipotle Peppers In Adobo Sauce into hers... that would be why it's called SPICY Stewed Beef! I decided to be a little more conservative and only used half a can (and it was still pretty spicy!). And the last thing I did differently was my grits. Stone Ground Grits are not all that common in my local grocery stores. Short on time, the only grits I could find were instant grits. Ree's grits took about an hour to cook and mine took about 20 minutes. Again, one of these days, I will try it her way! Oh, and I ended up making WAAAAAAAY to many grits! That's not a bad thing because a few days later I served the leftovers with bacon, a little more cheese, and topped with a fried egg... Mmmmmmm....

This recipe is prefect for a crowd or a Sunday dinner.  It's a bit on the spicy side, but so good and rich. I didn't bother making anything else to go with it, but it would be great with green veg or a loaf of crusty bread (lots of butter). So, here you have it... get your grits (and spicy beef) on!

Spicy Stewed Beef with Creamy Cheddar Grits
(Recipe adapted from The Pioneer Woman )
Serves: A LOT!


  • 2 Tablespoons Canola Oil
  • 2 Tablespoons Butter
  • 3 pounds Stew Meat Or Diced Chuck Roast
  • 1/2 can Chipotle Peppers In Adobo Sauce
  • 4 cups Low-sodium Beef Broth
  • 5 cloves Minced Garlic
  • 1 Tablespoon Cumin
  • 2 teaspoons Chili Powder
  • 1/2 an Onion, Diced
  • 1/2 a  Red Bell Pepper
  • 1 whole Anaheim Chili
  • 3 cups Instant Grits
  • 6 cups Low Sodium Chicken Broth
  • 3 cups Water
  • 1 cup Heavy Cream
  • 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. Transfer beef mixture to a preheated slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours.

Meanwhile, heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Add chicken broth and water, then bring to a boil . Reduce the heat to low, stir in grits and cook for about 15 minutes, stirring frequently. Once the grits have thickened and start to become tender, add heavy cream.  Cook a minute or two more, remove from heat and stir in cheese.

Serve a big ol' heap of grits smothered in the beef and all of it's yummy juices!

(Recipe #22 of 52)

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