Ancho-Spiced Beef Stew
2 pounds beef Shoulder Roast Boneless, 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
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 1-1/2 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
Nutrition information per serving: 286 Calories; 99 kcal Calories from fat; 11 g Total Fat; 2 g Saturated Fat; 5 g Monounsaturated Fat; 57 mg Cholesterol; 549 mg Sodium; 20 g Total Carbohydrate; 4.1 g Dietary Fiber; 26 g Protein; 4.9 mg Iron; 8.6 mg Niacin; 0.6 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.7 mg Zinc; 26.3 mcg Selenium; 92.3 mg Choline;