Slow Cooker Beef and Sweet Potato Stew

2 lbs. stew beef, cubed and seasoned with salt and pepper
¾ cup all-purpose flour
3 tbsp. olive oil
2 tbsp. tomato paste
4 cups beef broth
1 (14-5-oz.) can diced tomatoes
2 cups diced onion
2 tbsp. minced fresh garlic
1 tbsp. each of chili powder, cumin and oregano
1 tsp. kosher salt
2 lb. sweet potatoes, peeled and cubed
2 Poblano chiles, charred, peeled, seeded and chopped
1 cup frozen corn kernels (thawed)
½ cup chopped cilantro
1 tbsp. lime juice
Toss beef cubes in flour, and brown beef in two batches in olive oil. Transfer to a 6-qt. slow cooker, along with the tomato paste and any remaining flour. Deglaze the pan with broth, and boil for 2 minutes. Pour broth mixture over beef in slow cooker. Add tomatoes, onion, garlic and spices/herbs. Cover slow cooker and cook on HIGH for 2 hours. Add sweet potatoes, cover and cook on HIGH an additional hour or until potatoes are tender. Stir in chiles, corn, cilantro and lime juice. Cover and cook 30 more minutes. Serve with crusty bread.