Beef and Sweet Potato Stew
You can substitute butternut squash for the sweet potatoes in this recipe if you’d like. This stew is excellent served over the Root Vegetable Cakes.
-
- Prep time
- 20 min
-
- Cook time
- 1 hr 25 min
-
- Servings
- 8 Servings
-
- Serving size
-
1 1/2 cups-1.5
Ingredients
- olive oil
- 1 tbsp
- 1 tbsp
- nonstick cooking spray
- 1
- 1
- lean beef stew meat ((chuck or round))
- 1 1/2 lbs
- 680 g
- onion (diced)
- 1
- 1
- carrots (sliced 1/2 inch thick rounds)
- 2
- 2
- celery stalks (diced)
- 2
- 2
- fat-free, reduced sodium beef broth
- 2 1/2 cup
- 2 1/2 cup
- prunes (diced)
- 1/2 cup
- 1/2 cup
- hot water
- 1 cup
- 1 cup
- sweet potatoes (peeled and diced into 1-inch chunks)
- 2 medium (about 12 oz total)
- 2 medium (about 12 oz total)
- ground cinnamon
- 1 1/2 tsp
- 1 1/2 tsp
- black pepper
- 1 tsp
- 1 tsp
- salt
- 1 tsp
- 1 tsp
- chopped fresh parsley
- 1/4 cup
- 1/4 cup
Recommended for You
-
Chicken or Turkey Pot Pie
15 min45 min6 -
Spice-Rubbed Roasted Chicken Thighs With Lemons
15 min40 min8 -
Baked Pork Hawaiian
20 min10
Directions
-
Add olive oil and generous amount of cooking spray to a large soup pot over high heat. In batches, brown beef on all sides. Do not overcrowd the pan with beef or it will not brown.
-
Remove the beef from the pan and set aside. Add onions, carrots and celery to the pan and sauté for 4-5 minutes.
-
Add the beef broth and scrape the brown bits off the bottom of the pan. Add beef and simmer for 1 hour.
-
While the beef is simmering, soak the prunes in hot water for 20 minutes. Drain the prunes, saving the water and set aside.
-
After the beef has simmered for 1 hour, add the drained prunes, sweet potatoes, 1/2 cup of the prune water, cinnamon, ground black pepper and salt. Bring to a simmer, covered, for 20 minutes or until potatoes are tender.
-
Stir in the chopped parsley and serve.