Sweet Potato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon whole grain oat flour1/8 teaspoon garlic powder1/8 teaspoon saltpinch of black pepper (I like more so I used a BUNCH of fresh cracked black pepper)1 lb top round steak, cut into 1 inch cubes2 teaspoons extra virgin olive oil1 cup button mushrooms, sliced1 onion cut into bite sized peices1 clove minced garlic2-14 oz cans of fat free beef broth2 large carrots, peeled and cut into bite sized pieces1 lb sweet potatoes, peeled and cut into cubes
In a ziploc baggies combine the flour, garlic pwder, salt and pepper. Add the beef and shake until well coated. Refrigerate for at least 15 minutes.
Set a large non stick potover meduim high heat until it is hot enough for water to sizzle when dripped in pan.. Add oil. Add the beef in a single layer in pan and brown on both sides, about a minute per side.
Reduce heat to medium and add the onions, mushrooms, garlic and thyme. Cook, stirring occassionally and getting those nice browned bits looswe from the pan. Cook about 10 minutes or until onion is tender.
Add the broth and carrots. Increase the heat to high and bring to a boil. Once it begins to boil, lower heat to low and simmer covered 45 minutes.
Add the potatoes and cover and cook another 45 minutes. Season with additional salt and pepper if desired and a dash of hot sauce is wonderful too!!
Number of Servings: 8
Recipe submitted by SparkPeople user TEENABUGG1.
Set a large non stick potover meduim high heat until it is hot enough for water to sizzle when dripped in pan.. Add oil. Add the beef in a single layer in pan and brown on both sides, about a minute per side.
Reduce heat to medium and add the onions, mushrooms, garlic and thyme. Cook, stirring occassionally and getting those nice browned bits looswe from the pan. Cook about 10 minutes or until onion is tender.
Add the broth and carrots. Increase the heat to high and bring to a boil. Once it begins to boil, lower heat to low and simmer covered 45 minutes.
Add the potatoes and cover and cook another 45 minutes. Season with additional salt and pepper if desired and a dash of hot sauce is wonderful too!!
Number of Servings: 8
Recipe submitted by SparkPeople user TEENABUGG1.
Nutritional Info Amount Per Serving
- Calories: 161.6
- Total Fat: 4.5 g
- Cholesterol: 33.6 mg
- Sodium: 390.8 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.5 g
- Protein: 16.0 g
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