Food Network Nuevo Latino Chipotle Beef
- Ready In:
- 1hr 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 1⁄2 lbs beef stew meat
- 1⁄3 cup water
- 1⁄4 cup tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons ground chipotle chile pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 medium butternut squash, about 3 pounds
- 1 1⁄2 cups water
- 1 medium tomatoes, chopped
- 1 small ripe avocado, cut into cubes (optional)
- 1⁄4 cup freshly chopped cilantro leaf
directions
- Preheat oven to 325 degrees F.
- Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.
- Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.
- Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.
- Cook's Tip: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.
- Cook's Tip: The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.
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