Spicy stewed beef with grits

We made this spicy stewed beef with grits from the Pioneer Woman for dinner this week, and Robert promptly declared it one of the best things I've EVER made.  In fact, he can't stop talking about it.  We used our favorite grit recipe from Food + Wine magazine, so if you prefer the Pioneer Woman's version with cheese and bell pepper you can find that recipe here.  Run, don't walk, to make this for dinner tonight.


Spicy Stewed Beef with Grits
Serves: 6


Ingredients:


1 Tbsp canola oil
1 Tbsp butter
1 1/2 lbs chuck roast, cubed
2 chipotle peppers in adobo sauce, chopped
2 cups low-sodium beef stock
3 garlic cloves, minced
1 1/2 tsp cumin
1 tsp chili powder
3 cups chicken stock
1 cup heavy cream
2 tbsp unsalted butter
1 garlic clove, minced
1 cup quick grits
Kosher salt and black pepper


Directions:

Heat oil and butter in a large pot over high heat. Throw in meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. 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.)


For the grits, combine the stock, cream, butter and garlic in a large saucepan. Add 1 teaspoons of salt and 1/4 teaspoon of pepper and bring to a boil. Slowly whisk in the grits and cook over low heat, whisking often, until thick and completely smooth, about 10 minutes. Season with additional salt and pepper to taste.  Serve meat - juice and all - over the grits.