Slow Cooker Beef and Sweet Potato Stew with Corn and Chiles
Yield: 6servings
Prep Time: 20 minutesmins
Cook Time: 6 hourshrs
Total Time: 6 hourshrs20 minutesmins
Ingredients
3poundsstew meat, or a boneless chuck roast trimmed and cut into cubes
¾cupall-purpose flour
2tablespoonsoil, vegetable, canola, avocado
3ouncestomato paste, (half of a 6-ounce can)
4cupslow-sodium beef broth
1 (14.5-ounce)candiced tomatoes, undrained
1cupchopped yellow or white onion
4clovesgarlic, finely minced or pressed (or 1 teaspoon garlic powder)
1tablespoonchili powder
1tablespoondried oregano
1tablespoonground cumin
1teaspoonground coriander
½teaspoonsalt
½teaspoonpepper
2poundssweet potatoes, white or orange, peeled and cubed (about 4 cups)
1 (4-ounce)cangreen chiles (see note)
1cupfrozen corn kernels
½cupchopped fresh cilantro
1tablespoonfresh lime juice
Additional lime wedges for serving, optional
Instructions
Season the beef with salt and pepper all over and place in a large ziploc bag. Add the flour and toss in the bag until the beef is well coated with the flour.
In a large 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat until hot and rippling. Add the beef in a single layer and brown on all sides (don't cook it all the way through, just let it get a nice golden color on each side). Transfer the browned beef to a 6-quart slow cooker and repeat with the remaining oil and beef. Toss whatever flour is left in the bag over the beef in the slow cooker.
Add the tomato paste to the skillet and cook over medium heat, stirring constantly, for about a minute so the tomato paste sizzles and darkens in color. Stir in the broth, scraping up any browned bits in the bottom of the skillet. Increase the heat and bring the mixture to a simmer. Cook for 1-2 minutes.
Pour the broth over the meat in the slow cooker. Add the tomatoes, onion, garlic, chili powder, oregano, cumin, coriander, salt and pepper. Cover and cook on high for 4 hours.
Stir in the sweet potatoes, cover the slow cooker again and cook until they are tender, 1-2 hours on high. Stir in the chiles, corn, cilantro, lime juice and additional salt and pepper to taste. Let sit for just a minute or two to let the corn heat through (if using frozen).
Serve with lime wedges, if desired.
Notes
Cooking Time: an alternative to cooking this on high for 4 hours is to cook the first step (the beef/broth/seasonings) on low for 8 hours, stir in the sweet potatoes and change the temperature to high for 1-2 hours to let them soften before stirring in the rest of the ingredients. Basically you want the beef to get nice and tender before stirring in the potatoes (they'll get mushy and overcooked if they are in the stew the full cooking time).Chiles: if you prefer not to use canned green chiles, an alternative is to use 1-2 poblano or anaheim chiles: char them using a gas stove or broiler, peel and seed them and then chop them up to use in the stew.To Freeze: make the stew, let it cool, then portion into freezer ziploc bags or freezer-safe containers. To serve, thaw in the refrigerator overnight, scoop into a slow cooker and heat on low for an hour or so until heated through.