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Spicy Stewed Beef

Spicy tender beef with cheesy, bacony grits
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American, cheesy, Spicy
Servings 6

Ingredients
  

  • 1 tbsp 1 tablespoon vegetable oil  
  • 1 tbsp butter
  • 3 lbs stew meat or chopped chuck roast
  • 2 tbsp Grumpy Chipotle seasoning
  • 5 cloves garlic minced
  • 4 cups beef stock
  • 8 oz chipotle in adobo sauce
  • 2 green onions thinly sliced

For the Grits

  • 5 slices 5 slices thick-cut bacon  
  • 1 1/2 cup stone ground grits
  • 2 tsp salt
  • 8 oz diced pimientos drained
  • 1 cup half and half
  • 4 oz cream cheese
  • 2 cups pepper jack cheese shredded
  • 1 tbsp dijon mustard
  • ground pepper to taste

Instructions
 

For the Beef

  • 1. In a large pot over high heat, heat the oil and butter. Working in 2 batches of beef, cook the beef until browned on all sides, 1 to 2 minutes. Add the chipotle seasoning and cook for 1 to 2 minutes to deepen the flavors.
    2. Add the beef broth and chipotle peppers with adobo sauce,stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
    3.  Serve immediately over the grits and garnish with the green onions,
    Grit recipe below

For the Grits

  • 1. In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
    2. Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
    3. Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
    4.  Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.