Looking for a new take on Beef Stew? Slightly spicy ancho chilies add a burst of flavor to beef and hearty sweet potatoes. Top with your favorite fixings.
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.
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.
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.
Serve stew with Toppings, as desired
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 286 Calories; 11g Total Fat; 2g Saturated Fat; 5g Monounsaturated Fat; 57mg Cholesterol; 549mg Sodium; 20g Total carbohydrate; 26g Protein; 4.9mg Iron; 8.6mg Niacin; 0.6mg Vitamin B6; 92.3mg Choline; 2.6mcg Vitamin B12; 5.7mg Zinc; 26.3mcg Selenium; 4.1g Fiber.