Ancho-Spiced Beef Stew

Ingredients:

• 2 pounds beef Shoulder Roast Boneless, cut into 1-inch pieces
• 2 dried ancho chiles
• 1 cup boiling water
• 3 tablespoons cornmeal
• 1/2 teaspoon salt
• 1 tablespoon ground cumin
• 2 tablespoons vegetable oil
• 2 cans (14-1/2 ounces each) spicy diced tomatoes
• 2 medium sweet potatoes, peeled, cut into 3/4-inch pieces

• Chopped red onion, chopped fresh cilantro, sour cream, lime wedges (optional)

Cooking:

1. 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.
2. 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 1-1/2 hours.
3. Add sweet potatoes to stockpot; bring to a boil. Reduce heat; cover and continue cooking 25 to 30 minutes or until beef and sweet potatoes are fork-tender, stirring once.
4. Serve stew with Toppings, as desired