Spiced Beef Stew with Sweet Potatoes

Southern Living NOVEMBER 2012


1(6-oz.) can tomato paste
1(32-oz.) container beef broth
1(3-lb.) boneless chuck roast, trimmed and cut into 1½-inch cubes
3tablespoons all-purpose flour
teaspoons salt
1teaspoon freshly ground pepper
2tablespoons olive oil
2pounds small sweet potatoes, peeled and cubed
2sweet onions, cut into eighths
2cups cubed butternut squash (about 1 lb.)
2cups frozen whole kernel corn, thawed
2celery ribs, sliced
4garlic cloves, minced
2teaspoons ancho chile powder
1teaspoon smoked paprika
1teaspoon dried thyme


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.