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.
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- Prep time
- 20 min
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- Cook time
- 1 hr 25 min
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- Servings
- 8 Servings
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- Serving size
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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
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. Bring to a simmer, covered, for 20 minutes or until potatoes are tender.
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Stir in the chopped parsley and serve.
Reviews
Write a Review-
Generally a good dish. Word of caution, go very easy on the cinnamon! Yikes! It can easily overpower the dish. I suggest adding some additional traditional stew type herbs and spices.
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Thought I wouldn’t like ‘sweet’ potato in a dish like this. Was delish.