ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Beef Stew with Sweet Potatoes

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 50 mins
Total time 6 hrs, 50 mins
Yield Makes 8 servings

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

How to Make It

  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.