Ancho-Spiced Beef Stew (6 Servings)

Total Recipe Time: 2-¹⁄₂ to 2-³⁄₄ hours

2 pounds beef chuck roast or rump roast, 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

Toppings:

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

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 1-3/4 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

Cook's Tip: Two cans diced chili-style tomatoes may be substituted for spicy tomatoes.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber and choline.