Simmering sweet potatoes spice up this beef stew

Sweet potatoes seem to be the current darlings of foodies, so no surprise that something so standard as beef stew gets a sweet-potato infusion. This spicy version was wonderful indeed.

Cubed butternut squash also was a new (to me, at least) stew ingredient. I even threw in a little leftover zucchini. We let Spicy Beef Stew with Sweet Potatoes cook overnight in the slow-cooker. What an amazing aroma greeted us the next morning! Stew for breakfast? We were tempted but waited (barely) until later in the day.

The magazine source featured a recipe for Herbed Biscuits to accompany the stew. Partners in paradise, I’d say. This made a tough-to-beat combination that we just loved.

Spiced Beef Stew with Sweet Potatoes

1 (6-ounce) can tomato paste

1 (32-ounce) container beef broth (I used lower-sodium variety)

1 (3-pound) boneless chuck roast, trimmed and cut into 1 1/2-inch cubes

3 tablespoons all-purpose flour

1 1/2 teaspoon salt (or salt substitute)

1 teaspoon freshly ground pepper

2 tablespoons olive oil

2 pounds small sweet potatoes, peeled and cubed

2 sweet onions, cut into eighths

2 cups cubed butternut squash (about 1 pound)

2 cups frozen whole-kernel corn, thawed

2 celery ribs, sliced

4 garlic cloves, minced

2 teaspoons ancho chile powder (I used regular chili powder)

1 teaspoons smoked paprika

1 teaspoon dried thyme

Whisk together first 2 ingredients until mixture is smooth. Sprinkle beef with flour, salt, and pepper; toss to coat. Cook beef, in batches, in hot oil in a large skillet over medium-high heat. Stir occasionally, 10 to 12 minutes or until browned. Place in a 6-square slow cooker. Add sweet potatoes, next 8 ingredients, and broth mixture. Cover and cook on high 6 to 7 hours or until tender. Makes 8 servings. 

Herbed Biscuits

1/2 cup cold butter, cubed

2 cups self-rising flour

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh basil

1 teaspoon freshly ground pepper

1 cup buttermilk

Use pastry blender or fork to cut butter into self-rising flour until mixture resembles small peas. Add chives, basil, and pepper. Add buttermilk and stir just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut into squares to form 15 biscuits. (I used a round biscuit-cutter.) Place on a parchment-paper-lined baking sheet. Bake at 425 degrees for 15 minutes or until biscuits are golden. Makes 15 biscuits. (Source: Southern Living November 2012)