Spicy Ancho Beef Stew

Cure your craving for meat and potatoes with this hearty sausage, beef, and beer stew. Stir together the ingredients after breakfast and allow it to bake until lunch for fall-apart tender beef.

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4.5 by 2 people

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  • Makes: 8 servings
  • Serving Size: 1 1/2 cups
  • Makes: abou 11 1/2 cups
  • Prep: 25 mins
  • Bake: 4 hrs 300°F

Spicy Ancho Beef Stew

Directions

  1. Preheat oven to 300 degrees F. Season stew meat with salt; set aside. In a 5- to 6-quart Dutch oven cook the sausage over medium-high heat until browned. Remove to a bowl with a slotted spoon. Add beef in batches to pan and sear until deep brown all over, about 5 minutes per side. Remove beef to bowl with sausage.
  2. Add onion to pot; cook 4 minutes or until lightly browned. Add garlic and cook 1 minute. Stir in flour, ground ancho chile pepper, and chili powder; cook 1 minute. Add beer and undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute. Return sausage and beef to pot, pushing beef into the liquid. Stir in potatoes, carrots and just enough water to cover the vegetables (about 2 cups). Return to boiling. Cover and bake 4 hours or until vegetables and meat are fork-tender. Spoon off excess fat before serving.
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Nutrition Facts (Spicy Ancho Beef Stew)

  • Per serving:
  • 391 kcal ,
  • 15 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 79 mg chol. ,
  • 894 mg sodium ,
  • 32 g carb. ,
  • 5 g fiber ,
  • 4 g sugar ,
  • 29 g pro.
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