Spicy Stewed Beef with Creamy Cheddar Grits

Maybe it’s because I am been feeling a bit run down recently, but I have been listening to a lot of country music, trying to feel connected back to my roots.  With this it got me researching a lot of southern comfort food recipes.  We all know the classic shrimp and grits (which I LOVE), but I came across this beef and grits recipe and was so intrigued by the combination of tastes that I knew I needed to make it.  With a long Memorial Day weekend ahead, I knew it was the perfect time to relax, disconnect and do some good home cookin’.

Now, I will say that you need to be a lover of spice because this is definitely spicy!  But the balance of the creamy cheddar grits and the spicy beef is pretty great! Enjoy!

 Ingredients:

2 Tablespoons Olive Oil

2 Tablespoons Butter

3 pounds Stew Meat Or Diced Chuck Roast

1 can (11 Ounces) Chipotle Peppers In Adobo Sauce

4 cups Low-sodium Beef Broth, More If Needed

5 cloves Minced Garlic

1 Tablespoon Cumin

2 teaspoons Chili Powder

1 whole Onion, Diced

1 whole Red Bell Pepper

3 whole Chilies (any Variety, Hot Or Mild)

4 cups Stone Ground Grits

6 cups Low Sodium Chicken (or Beef) Broth

3 cups Water

2 cups Half-and-half

2 cups Grated Cheddar Cheese

  

Directions:

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. Reduce the heat to low, then cover and simmer for 2 1/2 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.)

In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the 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. Sprinkle on sliced green onion for color.

Recipe Source: The Pioneer Woman

Picture Source: Lindsay Klindt