By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 12
649 cal · 200 min
Spicy Stewed Beef with Creamy Cheddar Grits
Recipe GLPR831ce0872fba49
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Average rating: 4.3 (1)
Tender beef chunks braised in a rich, smoky chipotle sauce balanced with cumin and chili powder, served over smooth, buttery cheddar grits. This rustic American dish combines heat and comfort in every bite.
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Ingredients
2 tbsp Canola oil
2 tbsp Butter
3 lb Stew meat or diced chuck roast
1 can (11 oz) Canned chipotle peppers in adobo sauce
4 cup Low-sodium beef broth
5 clove Garlic, minced
1 tbsp Ground cumin
2 tsp Chili powder
1 whole Onion, diced
1 whole Red bell pepper, diced
3 whole Hot or mild chilies, diced
4 cup Stone ground grits
6 cup Low-sodium chicken or beef broth
3 cup Water
2 cup Half-and-half cream
2 cup Grated cheddar cheese
Directions
Heat canola oil and butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef chunks until deep brown on all sides (about 3-4 minutes per batch). Transfer browned beef to a plate and set aside.
In the same pot, add the diced onion and cook, stirring occasionally, until softened and starting to caramelize, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the chili powder and ground cumin, cooking for about 1 minute to bloom the spices.
Add the canned chipotle peppers with their adobo sauce to the pot. Stir well to combine with the aromatics and spices.
Pour in the beef broth and return the seared beef to the pot, along with any accumulated juices. Add the diced red bell pepper and diced chilies. Bring to a simmer.
Reduce heat to low, cover the pot, and simmer gently for about 2.5 hours, stirring occasionally, until the beef is very tender and the liquid has reduced slightly. The internal temperature of the beef should reach 165F for food safety.
Taste the stew and adjust seasonings as needed. If the broth seems too thin, simmer uncovered for an additional 15-20 minutes to concentrate the flavors. If too thick, add more beef broth as needed.
While the beef is stewing, prepare the grits. In a large pot, bring the broth and water to a boil.
Slowly whisk in the stone ground grits, stirring constantly to prevent lumps from forming. Reduce heat to medium-low and continue stirring frequently.
Cook the grits for 45-50 minutes, stirring often, until they become creamy and pull away slightly from the sides of the pot.
Remove the pot from heat and stir in the half-and-half cream until well incorporated.
Add the grated cheddar cheese to the grits, stirring until completely melted and the mixture is smooth and creamy. Taste and adjust seasonings if needed.
To serve, ladle the creamy cheddar grits into bowls and top generously with the spicy stewed beef and its sauce.
Comments
This is an honest braise with Southern roots that works well for a crowd, but the 200-minute time is accurate only if you count the full simmer unattended—active prep and final assembly add another 30 minutes to the weeknight math. All ingredients are standard at Harris Teeter, Food Lion, Kroger, and Walmart; no special stops needed. The cost sits around $1.80 to $2.10 per serving when you shop sales for chuck and cheese, so it is economical for a 12-person yield. The dish reheats perfectly and actually improves overnight, making it ideal for batch cooking or feeding a large family, though the long, low-and-slow cook means you need to plan ahead and cannot rush it on a weeknight.
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