Spicy Stewed Beef with Creamy Cheddar Grits, Stovetop or Instant Pot/Pressure Cooker

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Pre-Notes

This recipe can be a time saver because a pressure cooker can be used. Pressure cooking can be dangerous, please make sure you understand how to safely use your pressure cooker before making this recipe.

Ingredients

Meat

1. 1 T canola oil
2. 1 T butter
3. 3 lbs stew meat or diced chuck roast
4. 1 (11 oz) can chipotle peppers in adobo sauce
5. 4 cups beef broth, for stovetop, 1/2 c for pressure cooker
6. 5 cloves garlic, minced
7. 1 T cumin
8. 2 t chili powder
9. 1 onion, diced
10. 1 red pepper, diced

Grits

11. 1 c quick cooking grits
12. 2 c chicken broth, divided
13. 1 c water
14. 1 c half and half, optional
15. 8 oz shredded sharp Cheddar cheese (2 c)
16. chopped green onions, for garnish

Instructions

Meat (stove top)

1. Heat oil and butter in a large pot over high heat.
2. Add stew meat and brown for 1 minute.
3. Add chipotle peppers, beef broth, garlic, cumin, chili powder, onion, and red pepper. Stir, then bring to a boil.
4. 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.)

Meat (pressure cooker)

1. Place all ingredients in pressure cooker and cook on high for 30 minutes.
2. Carefully cool pressure cooker and then release pressure.

Grits

1. In large saucepan, combine chicken broth, water and half and half, if using. Bring to a boil.
2. Stir in grits, reduce heat to medium low, and cover.
3. Cook 5 to 7 minutes until thickened.
4. Stir in cheese.

Serving

1. Serve stewed meat, with liquid, over top of grits.
2. Sprinkle on green onions for color.

Picture of Recipe