Mexican Beef Stew in Red Chili Garlic Sauce POINTS® Value | 8 Servings | 6 Preparation Time | 35 min Cooking Time | 35 min Level of Difficulty | Moderate main meals | This chile-garlic sauce is so good that you'll want to scoop it up with the stew’s potatoes. Ingredients: 4 dried ancho pepper(s), stems removed and seeds shaken out 2 cup water 8 large garlic clove(s), not peeled 1 Tbsp canned chipotle peppers, chopped 2 tsp olive oil 1 large onion(s), chopped (about 1 1/2 cups) 2 Tbsp canned tomato paste 1 1/2 pound lean beef round, cut into 1 1/2-inch cubes 2 large carrot(s), peeled and cut into 1-inch pieces (about 1 cup) 12 small uncooked red potato(es), new, scrubbed, not peeled, halved 1/2 tsp ground cumin 1/4 tsp ground cinnamon 1/2 tsp table salt

Directions: Cut open ancho chilies with kitchen scissors so they lay flat. Place a large skillet over medium-high heat and toast chilies, pressing them flat with a spatula, for 30 seconds per side. Place chilies in a large bowl with water; set aside. Add garlic to same skillet and roast in its skin, letting skin blacken, turning as needed, about 4 to 5 minutes. When garlic is cool enough to handle, remove skin. Remove chilies from water and reserve liquid. Place soaked chilies, chipotle, peeled garlic and 3/4 cup of reserved water in a blender container. Blend on high, pulsing on and off, to make a smooth sauce. Add more water as necessary to make a loose sauce; set aside until ready to use. Heat oil in a large pot over medium-high heat. Add onion and cook until onions begin to brown, about 3 to 5 minutes. Add tomato paste and cook for 2 to 3 minutes more. Pour chile-garlic sauce over onions and stir to combine. Add beef, carrots and potatoes to pot; stir. Cover and cook for 30 minutes; remove cover and stir. (If stew seems dry, add a 1/4 cup more water.) Season with cumin, cinnamon and salt; stir, reduce heat to low, place cover back on pot and cook until potatoes and carrots are tender, about 10 to 15 minutes more. Yields about 1 1/2 cups per serving.

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