Ancho-Spiced Beef Stew

Ingredients

• 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

Toppings:

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