Spiced Beef Stew with Sweet Potatoes

Photo: Iain Bagwell; Styling: Heather Chadduck
Recipe from Southern Living

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Recipe Time

Hands On: 50 Minutes
Total: 6 Hours, 50 Minutes


  • 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


  1. 1. Whisk together first 2 ingredients until smooth.
  2. 2. Sprinkle beef with flour, salt, and pepper; toss to coat.
  3. 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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