Slow Cooker Beef and Sweet Potato Stew

By cserumga

304 calories, 4g fiber, 27g protein per serving

Ingredients

• 1 boneless beef chuck roast (2.5-3 lb) trimmed, cut into 1-inch cubes, and seasoned with salt and pepper
• 3/4 cup all-purpose flour
• 3-4 Tbsp vegetable oil
• 2 Tbsp tomato paste
• 4 cups low-sodium beef broth
• 1 can diced tomatoes in juice (14.5 oz)
• 1 large onion, diced (2 cups)
• 2 Tbsp minced garlic
• 1 Tbsp chili powder
• 1 Tbsp dried oregano
• 1 Tbsp ground cumin
• 1 tap ground coriander
• 2 lb sweet potatoes, peeled and cubed (about 4 cups)
• 2 poblano chilies, charred, peeled, seeded, and diced
• 1 cup frozen corn kernels, thawed
• 1/2 cup chopped fresh cilantro
• 1 Tbsp fresh lime juice

Preparation

Step 1

Toss need with flour to coat. Brown beef in 3-4 batches in 1 Tbsp oil per batch in a large skillet over medium heat. Transfer need to a 4- to 6-qt slow cooker and stir in any remaining flour. Add tomato paste to skillet and cook over medium heat, 1-2 minutes.

Deglaze skillet with broth, scraping up any brown bits. Increase heat to high and broil 2 minutes. Pour broth mixture over beef in slow cooker. Add tomatoes, onion, garlic, chili powder, oregano, cumin, and coriander. Cover slow cooker and cook stew on high setting, 2 hours.

Add sweet potatoes, cover, and cook until fork-tender, 1 hour.

Stir in chilies, corn, cilantro, and lime juice.