Slow Cooker Beef & Sweet Potato Stew

By saratdade

Ingredients

• 1 boneless beef chuck roast (2.5-3 lb), trimmed, cut into 1-inch cubes, and seasoned with salt and black 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 fresh garlic
• 1 Tbsp. each chili powder, dried oregano, and ground cumin
• 1 tsp. ground coriander
• 2 lb. sweet potatoes, peeled and cubed (about 4 cups)
• 2 poblano chiles, 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 beef with flour to coat.
Brown beef in 3-4 batches in 1Tbsp oil per bath in a large skillet over medium heat.
Transfer beef 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 boil 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 chiles, corn, cilantro, and lime juice.