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
-
- Servings
- 8 Servings
-
- Serving size
-
1 cup
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(s) (diced)
- 1
- 1
- carrot(s) (sliced 1/2 inch thick rounds)
- 2
- 2
- celery stalks (diced)
- 2
- 2
- beef broth (fat-free, reduced sodium)
- 2 1/2 cup
- 2 1/2 cup
- prunes (diced)
- 1/2 cup
- 1/2 cup
- hot water
- 1 cup
- 1 cup
- sweet potatoes (about 6 ounces each, peeled and diced into 1 inch chunks)
- 2
- 2
- ground cinnamon
- 1 1/2 tsp
- 1 1/2 tsp
- black pepper
- 1 tsp
- 1 tsp
- salt (optional)
- 1 tsp
- 1 tsp
- parsley (chopped)
- 1/4 cup
- 1/4 cup
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Directions
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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.
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Remove the beef from the pan and set aside. Add onions, carrots and celery to the pan and sauté for 4-5 minutes.
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Add the beef broth and scrape the brown bits off the bottom of the pan. Add beef and simmer for 1 hour.
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While the beef is simmering, soak the prunes in hot water for 20 minutes. Drain the prunes, saving the water and set aside.
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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 (optional). Bring to a simmer, covered, for 20 minutes or until potatoes are tender.
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Stir in the chopped parsley and serve.