Ingredients
2
lb beef stew meat, cut into 3/4-inch pieces
1
teaspoon salt
4
tablespoons butter
2
cups diced white onion
2
red bell peppers, diced
1
serrano chile, finely chopped
3
cloves garlic, coarsely chopped
2
teaspoons ground cumin
1
teaspoon ground coriander
1
can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1/2
cup water
1
to 2 tablespoons diced chipotle chiles in adobo sauce
2
tablespoons yellow cornmeal
2
tablespoons fresh lime juice
1
tablespoon packed brown sugar
1
cup shredded sharp Cheddar cheese (4 oz)
Plain yogurt or sour cream
Chopped fresh cilantro
Preparation
Heat oven to 325° F.
Pat beef dry. Rub salt into beef. In 5-quart ovenproof Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Brown beef in two batches, in a single layer without moving, 5 to 7 minutes, then turn to opposite side and brown 5 to 7 minutes longer. Using slotted spoon, transfer to medium bowl.
Add remaining 2 tablespoons butter to Dutch oven, and melt. Add onion and bell peppers; cook, stirring occasionally, 5 to 7 minutes or until vegetables are soft. Stir in serrano chile, garlic, cumin and coriander; cook 30 seconds. Stir in beef, tomatoes, water and chipotle chiles; heat to simmering.
Meanwhile, in small bowl, stir together cornmeal, lime juice and brown sugar. Stir into beef mixture in Dutch oven. Bake, uncovered, 1 hour to 1 hour 15 minutes or until beef is tender.
Top individual servings with cheese; serve with yogurt or sour cream and cilantro.
