Slow Cooker Beef & Sweet Potato Stew

Slow Cooker Beef & Sweet Potato Stew
Slow Cooker Beef & Sweet Potato Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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