Pioneer Woman Beef Stew and Cheese Grits is made with stew beef meat, chipotle peppers in adobo sauce, beef broth, garlic, onions, bell peppers, chilies, stone-ground grits, and grated cheddar cheese. This hearty beef stew recipe creates a delicious dinner that takes about 3 hours and 20 minutes to prepare and can serve up to 12 people.
Ingredients Needed:
- 2 Tbsp. canola oil
- 2 Tbsp. butter
- 3 lb. stew meat or diced chuck roast
- 1 can (11 ounces) chipotle peppers in adobo sauce
- 4 cups low-sodium beef broth (more if needed)
- 5 garlic cloves, minced
- 1 Tbsp. cumin
- 2 tsp. chili powder
- 1 onion, diced
- 1 red bell pepper
- 3 whole chilies (any variety, hot or mild)
- 4 cups stone-ground grits
- 6 cups low-sodium chicken (or beef) broth
- 3 cups water
- 2 cups half-and-half
- 2 cups grated cheddar cheese
How To Make Beef Stew And Cheese Grits:
- Brown the beef: Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pot over high heat. Add the stew meat and brown it for 1 minute. Then, add the chipotle peppers, beef broth, minced garlic, cumin, and chili powder. Stir everything together and bring to a boil.
- Simmer the beef: Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for 2 ½ to 3 hours until the meat is tender and the liquid thickens. Keep an eye on it and add more beef broth if needed.
- Cook the grits: In the last hour of the stew’s cooking time, heat the remaining tablespoon of oil and butter in another pot. Add the diced onion, bell pepper, and chilies, cooking for about 5 minutes. Pour in the grits, chicken (or beef) broth, and water, stirring well. Bring it to a boil.
- Simmer the grits: Reduce the heat to low, cover the pot, and cook the grits for 30 minutes, stirring occasionally. After 30 minutes, add the half-and-half, and continue cooking for another 20 to 30 minutes until the grits are tender. Remove from heat and stir in the grated cheddar cheese.
- Serve: Serve a pile of cheesy grits on each plate, then spoon the stewed meat with its liquid over the top. Sprinkle with sliced green onion for color.
Recipe Tips
- Brown the meat for flavor: Searing the stew meat before simmering helps develop a deeper flavor in the dish.
- Add broth as needed: Keep an eye on the stew and add more beef broth if it looks too dry during cooking.
- Simmer grits slowly: Grits need time to absorb the liquid, so cook them on low heat, stirring occasionally to avoid lumps.
- Use fresh chilies: Choose your favorite chilies to adjust the heat level of the dish, and feel free to mix hot and mild varieties.
- Add cheese at the end: Stir the grated cheddar cheese into the grits right at the end for a smooth and creamy texture.
How To Store & Reheat Leftovers
Storing in the Fridge: Place the beef stew and cheese grits in separate airtight containers. They can be stored in the fridge for up to 4 days.
Freezing: Allow both the stew and grits to cool completely. Store them in freezer-safe containers, and freeze for up to 3 months. When freezing, keep the stew and grits in separate containers.
Reheating:
For the stew, reheat on the stovetop over medium heat until warmed through. Add a little beef broth if it’s too thick.
For the grits, reheat them on the stovetop with a splash of water or half-and-half, stirring frequently to return them to a creamy consistency.
Nutrition Facts
- Calories: 600
- Fat: 34 g
- Saturated Fat: 15 g
- Cholesterol: 125 mg
- Sodium: 980 mg
- Carbohydrates: 40 g
- Fiber: 4 g
- Sugar: 5 g
- Protein: 35 g
Try More Pioneer Woman Recipes:
- Slow Cooker Chipotle Beef Chili
- Beef And Bean Chili
- Braised Beef Brisket
- Slow Cooker Corned Beef And Cabbage
Pioneer Woman Beef Stew And Cheese Grits
Description
Pioneer Woman Beef Stew and Cheese Grits is made with stew beef meat, chipotle peppers in adobo sauce, beef broth, garlic, onions, bell peppers, chilies, stone-ground grits, and grated cheddar cheese. This hearty beef stew recipe creates a delicious dinner that takes about 3 hours and 20 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Brown the beef: Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pot over high heat. Add the stew meat and brown it for 1 minute. Then, add the chipotle peppers, beef broth, minced garlic, cumin, and chili powder. Stir everything together and bring to a boil.
- Simmer the beef: Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for 2 ½ to 3 hours until the meat is tender and the liquid thickens. Keep an eye on it and add more beef broth if needed.
- Cook the grits: In the last hour of the stew’s cooking time, heat the remaining tablespoon of oil and butter in another pot. Add the diced onion, bell pepper, and chilies, cooking for about 5 minutes. Pour in the grits, chicken (or beef) broth, and water, stirring well. Bring it to a boil.
- Simmer the grits: Reduce the heat to low, cover the pot, and cook the grits for 30 minutes, stirring occasionally. After 30 minutes, add the half-and-half, and continue cooking for another 20 to 30 minutes until the grits are tender. Remove from heat and stir in the grated cheddar cheese.
- Serve: Serve a pile of cheesy grits on each plate, then spoon the stewed meat with its liquid over the top. Sprinkle with sliced green onion for color.
Notes
- Brown the meat for flavor: Searing the stew meat before simmering helps develop a deeper flavor in the dish.
- Add broth as needed: Keep an eye on the stew and add more beef broth if it looks too dry during cooking.
- Simmer grits slowly: Grits need time to absorb the liquid, so cook them on low heat, stirring occasionally to avoid lumps.
- Use fresh chilies: Choose your favorite chilies to adjust the heat level of the dish, and feel free to mix hot and mild varieties.
- Add cheese at the end: Stir the grated cheddar cheese into the grits right at the end for a smooth and creamy texture.