Pioneer Woman Beef Stew and Cheese Grits Recipe

This Pioneer Woman Beef Stew and Cheese Grits is a hearty and spicy recipe, which is made with tender stew meat and creamy cheddar grits. It’s the ultimate comfort food meal, ready in about 3 hours.

Pioneer Woman Beef Stew and Cheese Grits Ingredients

For the Beef Stew:

• 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 cloves Minced Garlic
• 1 Tbsp. Cumin
• 2 tsp. Chili Powder

For the Cheese Grits:

• 1 whole Onion, Diced
• 1 whole Red Bell Pepper, diced
• 3 whole Chilies (any variety, hot or mild), diced
• 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
• Sliced green onion, for garnish

How To Make Pioneer Woman Beef Stew and Cheese Grits

1. Start the Stew: Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pot or Dutch oven over high heat. Add the stew meat and brown it for about a minute. Add the entire can of chipotle peppers with their sauce, the beef broth, garlic, cumin, and chili powder. Stir to combine.
2. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid has thickened. Check on it occasionally and add more beef broth if it looks too dry.
3. Start the Grits: During the last hour of the stew’s cooking time, begin the grits. In a separate large pot, heat the remaining 1 tablespoon of oil and 1 tablespoon of butter. Add the diced onion, bell pepper, and chilies, and cook for about five minutes until softened.
4. Cook the Grits: Pour the stone-ground grits into the pot with the vegetables, then add the chicken (or beef) broth and water. Stir, bring to a boil, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally to prevent sticking.
5. Finish the Grits: After 30 minutes, stir in the half-and-half. Continue to cook, covered, for another 20 to 30 minutes, or until the grits are tender and creamy. Remove the pot from the heat and stir in the grated cheddar cheese until it’s completely melted.
6. Serve: To serve, spoon a generous pile of the cheesy grits into a bowl and top with the spicy stewed beef and its sauce. Sprinkle with sliced green onion for color.

Recipe Tips

• How do I get the most tender beef? The key is the long, slow simmer. Don’t rush the 2.5 to 3-hour cooking time. This is what breaks down the tough connective tissues in the stew meat, making it incredibly tender.
• How spicy is this stew? Using a whole can of chipotle peppers in adobo will create a very spicy and smoky stew. For a milder version, start by using just 2-3 of the peppers from the can and a tablespoon of the sauce, then add more to your taste.
• How do I get creamy, lump-free grits? Stirring the grits occasionally as they cook is important to prevent them from sticking to the bottom of the pot and forming lumps. Adding the dairy (half-and-half and cheese) at the end of the cooking process also ensures a smoother, creamier texture.
• What are stone-ground grits? Stone-ground grits are coarser and have a more robust corn flavor than instant or quick-cooking grits. They require a longer cooking time but result in a superior texture and taste for a dish like this.

What To Serve With Beef Stew and Cheese Grits

This hearty dish is a complete meal in a bowl, but it’s also delicious with:

• A side of warm cornbread to soak up the sauce.
• A simple, crisp green salad with a vinaigrette to balance the richness.
• A dollop of sour cream on top.

How To Store Beef Stew and Cheese Grits

Store: It’s best to store the beef stew and the cheese grits in separate airtight containers in the refrigerator. They will keep for up to 4 days. Reheat: Reheat the stew gently on the stovetop. The grits will become very thick when chilled; reheat them in a saucepan over low heat, adding a splash of milk or broth and stirring until they are creamy again.

Beef Stew and Cheese Grits Nutrition Facts

• Calories: ~750 kcal per serving
• Protein: 50g
• Fat: 40g
• Carbohydrates: 45g
• Sugar: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Slow Cooker Corned Beef And Cabbage
• Pioneer Woman Slow Cooker Beef Stroganoff
• Pioneer Woman Roast Beef Sandwiches