Sweet Potato and Coconut Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 lbs chuck beef, cubed1 can coconut milk1 can pureed sweet potato6-8 cups homemade chicken stock (or water)1 large yellow onion3 cloves garic1 tsp extra virgin olive oil2 large celery stalks1 knuckle fresh turmeric, chopped (or a tsp. ground)1 jalapeno, choppedSalt and pepper to taste
In a large stock pot, heat the olive oil over medium heat. Add the onion, garlic, turmeric, jalapeno, pinch salt, and celery. Saute briefly and add the chuck beef. Saute mixture until beef is golden brown.
Add the coconut milk, stock, and pureed sweet potato. Satl and pepper to taste. Cover the pot and keep over a low-medium heat for at least one hour.
This is a great "crock-pot" type of stew. The longer you have, the better! You can uncover during the last leg to make it thicker and serve over brown rice. Or you can add your favorite vegetables to finish it off.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user LADYZHERRA.
Add the coconut milk, stock, and pureed sweet potato. Satl and pepper to taste. Cover the pot and keep over a low-medium heat for at least one hour.
This is a great "crock-pot" type of stew. The longer you have, the better! You can uncover during the last leg to make it thicker and serve over brown rice. Or you can add your favorite vegetables to finish it off.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user LADYZHERRA.
Nutritional Info Amount Per Serving
- Calories: 286.5
- Total Fat: 13.2 g
- Cholesterol: 78.5 mg
- Sodium: 352.7 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.1 g
- Protein: 27.1 g
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