Recipe: Ancho-Spiced Beef Stew (using diced tomatoes and sweet potatoes)

ANCHO-SPICED BEEF STEW

"Our Ancho-Spiced Beef Stew features seasonal sweet potatoes paired with just-hot-enough ancho chilies."

FOR THE ANCHO CHILE MIXTURE:
2 dried ancho chiles
1 cup boiling water
3 tablespoons cornmeal
1/2 teaspoon salt
FOR THE STEW:
2 pounds beef shoulder roast, cut into 1-inch pieces
1 tablespoon ground cumin
2 tablespoons vegetable oil, divided use
2 cans (14 1/2 ounces each) spicy diced tomatoes
2 medium sweet potatoes, peeled, cut into 3/4-inch pieces
TOPPINGS (optional):
Chopped red onion, chopped fresh cilantro, sour cream, lime wedges

TO PREPARE THE CHILE MIXTURE:
Remove and discard stems and seeds from chiles. Pour boiling water over chiles in medium bowl; let stand 20 minutes or until chiles are softened.

Drain chilies, reserving 1/2 cup of liquid. Place chiles, reserved 1/2 cup liquid, cornmeal and 1/2 teaspoon salt in food processor container. Cover; process until smooth. Set aside.

TO PREPARE THE STEW:
Coat beef with cumin. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining oil and beef.

Pour off drippings; return beef to stockpot. Add tomatoes and ancho chile mixture to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 hours.

Add sweet potatoes to stockpot; bring to a boil. Reduce heat; cover and continue cooking 25 to 30 minutes or until sweet potatoes and beef are fork-tender, stirring once.

Serve stew with toppings, as desired

Makes 6 servings
Source: Cattlemen's Beef Board