Red Chile Braised Beef Stew over Mashed Sweet Potatoes


In this recipe, beef stew meat is braised in a rich, mildly spicy red chile sauce until fork tender and served over mashed sweet potatoes.

Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
10 servings


  • 2 large sweet potatoes

  • 1 teaspoon smoked paprika

  • 1 teaspoon oregano

  • ½ teaspoon ground cumin

  • ½ teaspoon salt, or to taste

  • ½ teaspoon fresh ground black pepper

  • 2 tablespoons vegetable oil, or as needed

  • 2 ½ pounds beef stew meat, cubed

  • ½ cup chopped onion

  • 1 cup beef broth

  • 1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)

  • 2 tablespoons tomato paste

  • 2 green onions, chopped (Optional)

Mashed Sweet Potatoes:

  • cup light sour cream

  • 1 tablespoon butter

  • salt to taste


  1. Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer at a low boil until tender all the way through when pierced with a sharp knife, 40 to 45 minutes.

  2. Meanwhile, combine paprika, oregano, cumin, salt, and black pepper in a small bowl and set seasoning mix aside.

  3. Coat the bottom of a large saute pan with oil and place over medium-high heat. Add beef to the hot oil and sprinkle with seasoning mix. Cook, stirring as needed, until browned on all sides, about 10 minutes. Cook in batches if needed, to avoid overcrowding. Transfer beef to a plate and set aside.

  4. Add more oil to the pan if necessary and add onion. Cook and stir until softened, 3 to 5 minutes. Add broth, chile sauce, and tomato paste to the pan. Cook and stir until sauce is well combined and warmed through, 3 to 5 minutes more. Return beef to the pan, bring sauce to a low boil, then reduce heat to low. Cover and simmer stew for 1 hour.

  5. Drain sweet potatoes and allow to cool until safe to handle. Remove skins using a paper towel to pull them off and discard. Place sweet potatoes in a large mixing bowl and add sour cream, butter, and salt. Beat using a hand mixer until smooth and creamy.

  6. Spoon individual portions of sweet potatoes onto serving plates and top with heaping spoonfuls of stew. Garnish with chopped green onions.

Cook's Note:

You can use cubed chuck roast in place of stew meat.

Nutrition Facts (per serving)

365 Calories
20g Fat
24g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 365
% Daily Value *
Total Fat 20g 26%
Saturated Fat 8g 40%
Cholesterol 69mg 23%
Sodium 343mg 15%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 22g
Vitamin C 31mg 156%
Calcium 54mg 4%
Iron 4mg 20%
Potassium 730mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.