Ancho-Spiced Beef Stew

ANCHO-SPICED BEEF STEW

• INGREDIENTS:

1. 2 pounds beef Shoulder Pot Roast, cut into 1-inch pieces
2. 2 dried ancho chiles
3. 1 cup boiling water
4. 3 tablespoons almond meal
5. 1/2 teaspoon salt
6. 1 tablespoon ground cumin
7. 2 tablespoons vegetable oil
8. 2 cans (14-1/2 ounces each) spicy diced tomatoes
9. 2 medium sweet potatoes, peeled, cut into 3/4-inch pieces

Toppings:

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

• 
  Instructions

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, almond meal 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 1-3/4 hours.
3. 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.
4. Serve stew with Toppings, as desired