Slow Cooked Beef and Sweet Potato Stew

Adapted from Cuisine at Home Magazine

This comforting slow cooked beef and sweet potato stew is an entire meal in a pot.  Great on cooler nights, and even better the next day for lunches.

Toss:

1 boneless chuck roast (2 ½ to 3 lbs.), trimmed and cut into ¾” cubes, seasoned with salt, pepper and Underwood’s “It’s My Rub” Power Blend

¾ cup flour

¼ cup vegetable oil

 Saute:

2 Tablespoons tomato paste

 Deglaze:

4 cups beef stock/broth

2 cans diced tomatoes in juice (14.5 oz. each)

1 ½ lbs. peeled, cubed sweet potatoes

1 large onion, diced (about 2 cups)

2 cups sliced celery

2 Tablespoons minced fresh garlic

1 Tablespoon each chili powder, dried oregano, ground cumin, Underwood’s “It’s My Rub!” Power Blend

1 Teaspoon ground coriander

 Add:

4 oz. can diced green chiles

1 1/2 cup frozen corn kernels

½ cup fresh cilantro, chopped

2 Tablespoons fresh lime juice

Toss seasoned beef in flour to coat.  Brown beef in 3-4 batches in 1 tablespoon of oil per batch in a large skillet over medium heat.  Transfer beef to a 4-6 quart slow cooker as each batch is cooked.  Saute tomato paste in skillet over medium heat, about 1-2 minutes.  Deglaze skillet with broth, scraping up any brown bits.  Add chili powder, oregano, cumin, coriander and Underwood’s rub to broth.  Increase heat to high and boil 2 minutes.  Pour broth mixture over beef in slow cooker.  Add sweet potatoes, onions, celery, canned tomatoes.  Cook on high 3 hours.  Stir in chiles, corn, cilantro and lime juice and cook 1 hour more.  Check for tenderness of meat and cook longer if needed.

Makes 3-4 quarts.

I hope this helps with your next Slow Cooker Beef Stew!  And, when people ask, “what makes this taste so good?”…you can proudly say, “It’s My Rub!”

Thanks for reading!

Bruce and Kelley Underwood

Copyright 2014 Underwood’s It’s My Food!, LLC