Spicy Stewed Beef with Creamy Cheddar Polenta

PORTLAND PEEPS


INGREDIENTS:


The Beef

1 Tablespoon Canola Oil

1 Tablespoon Butter

2-3 pounds Stew Meat or diced Chuck Roast

1 can (7oz) Chipotle Peppers in Adobo Sauce

2 cups low-sodium Beef Broth

3 cloves Minced Garlic

1 pinch of dried chili pepper flakes


The Grits (Polenta)

1 small sweet Onion

1 small Red Bell Pepper

2 cups Grits or Polenta

3 cups Low Sodium Chicken Broth

1-2 cups Water

1 cup Half and Half

1 cup Grated Cheddar Cheese


DIRECTIONS:

To make the meat, heat 1/2 Tablespoon of oil and 1/2 Tablespoon butter in a large dutch oven over medium high heat. Throw in the stew meat and brown for about one minute. Add Chipotle peppers, beef broth, garlic and red chili pepper flakes. Stir, then bring to a boil. Reduce the heat to low, cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. Add more broth if necessary.


In the last hour of cooking time, make the polenta. Heat remaining 1/2 Tablespoon of both oil and butter. Add diced onion, bell pepper and cook for five minutes or so. Pour in dry polenta and add chicken 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 20-30 minutes or until polenta is tender. Remove from heat and stir in cheddar cheese.


Dish a scoop of polenta and pour stewed meat over the top.

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