Beef and Sweet Potato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 tbsp tallow or canola oil, divided1 lb flank steak, cut into ½”-1” pieces4 large onions, chopped6 garlic cloves, minced4 cups low sodium beef broth1/3 cup dry red wine1 tsp dried thyme½ tsp dried rosemary½ tsp paprika½ tsp cinnamon3 bay leaves1 tbsp Worcestershire sauce1 tsp salt1 tsp pepper½ cup split peas2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes½ lb cremini mushrooms, sliced½ oz dried wild mushrooms (I used hedgehog)4 carrots, cut into ½” half moons2 stalks celery, cut into ½” pieces
Heat oven to 325°F.
In an ovenproof Dutch oven, heat 2 tbsp tallow or oil over medium-high heat.
Add half the beef and brown. Remove with a slotted spoon.
Repeat with remaining beef.
Add remaining tallow or oil to pan.
Add onions and reduce heat to medium-low. Cook 20 minutes, until browned.
Raise heat to medium high and add garlic. Cook 1 minute longer.
Stir in thyme, rosemary, paprika, cinnamon, bay leaves, Worcestershire sauce, salt and pepper and cook 2 minutes, until fragrant.
Add broth and wine, stirring to remove browned bits from pan.
Return beef to pot, add split peas and bring to a boil.
Transfer dish to the oven and bake, covered, for 1 ½ hours.
Add sweet potatoes, mushrooms, carrots, and celery.
Partially cover and bake 90 minutes longer, or until beef and vegetables are tender and stew is reduced.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
In an ovenproof Dutch oven, heat 2 tbsp tallow or oil over medium-high heat.
Add half the beef and brown. Remove with a slotted spoon.
Repeat with remaining beef.
Add remaining tallow or oil to pan.
Add onions and reduce heat to medium-low. Cook 20 minutes, until browned.
Raise heat to medium high and add garlic. Cook 1 minute longer.
Stir in thyme, rosemary, paprika, cinnamon, bay leaves, Worcestershire sauce, salt and pepper and cook 2 minutes, until fragrant.
Add broth and wine, stirring to remove browned bits from pan.
Return beef to pot, add split peas and bring to a boil.
Transfer dish to the oven and bake, covered, for 1 ½ hours.
Add sweet potatoes, mushrooms, carrots, and celery.
Partially cover and bake 90 minutes longer, or until beef and vegetables are tender and stew is reduced.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 339.2
- Total Fat: 9.3 g
- Cholesterol: 25.1 mg
- Sodium: 386.6 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 9.3 g
- Protein: 20.7 g
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