Spiced Beef Stew with Sweet Potatoes

Southern Living
Spiced Beef Stew with Sweet PotatoesRecipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Makes 8 servings


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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


Hands-on: 50 Minutes
Total: 6 Hours, 50 Minutes

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.

Created date

October 2012