Spiced Beef Stew with Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (6-oz.) can tomato paste |
1 (32-oz.) container beef broth |
1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-inch cubes |
3 tablespoons all-purpose flour |
1 1/2 teaspoons salt |
1 teaspoon freshly ground pepper |
2 tablespoons olive oil |
2 pounds small sweet potatoes, peeled and cubed |
2 sweet onions, cut into eighths |
2 cups cubed butternut squash (about 1 lb.) |
2 cups frozen whole kernel corn, thawed |
2 celery ribs, sliced |
4 garlic cloves, minced |
2 teaspoons ancho chile powder |
1 teaspoon smoked paprika |
1 teaspoon dried thyme |
Directions:
1. Whisk together first 2 ingredients until smooth.
2. Sprinkle beef with flour, salt, and pepper; toss to coat.
3. Cook beef, in batches, in hot oil in a large skillet over medium-high heat, stirring occasionally, 10 to 12 minutes or until browned. Place in a 6-qt. slow cooker. Add sweet potatoes, next 8 ingredients, and broth mixture. Cover and cook on HIGH 6 to 7 hours or until tender.
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