Spiced Beef Stew with Sweet Potatoes

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

Preparation

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.