Ancho Beef Stew with Cheesy Grits [0000219]

Ingredients:

1.5 pounds beef stew meat, cubed
Salt and black pepper to taste
2 tablespoons olive oil
2 ancho chilies, dried and deseeded
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups beef broth
1 cup gluten-free grits, cooked with shredded cheese
Steps:

Season beef stew meat with salt and black pepper.
In a large pot, heat olive oil over medium-high heat. Brown the seasoned beef on all sides.
Add chopped onion and minced garlic, sautéing until softened.
Place deseeded ancho chilies in the pot.
Pour in diced tomatoes and beef broth. Bring to a simmer.
Cover and cook on low heat for 1.5 to 2 hours or until the beef is tender.
While the stew cooks, prepare gluten-free grits according to package instructions, adding shredded cheese for extra flavor.
Serve the Ancho Beef Stew over cheesy grits.
Enjoy your delicious gluten-free JOC Soups and Stews Ancho Beef Stew with Cheesy Grits!