Homemade Sweet Potato Beef (or Lamb / Venison) Stew -- Slow Cooker
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 394.9
- Total Fat: 20.2 g
- Cholesterol: 55.2 mg
- Sodium: 295.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 4.9 g
- Protein: 28.3 g
IntroductionA delicious lower glycemic alternative to a hearty fall favorite. A delicious lower glycemic alternative to a hearty fall favorite.
* 2 lb beef, cut into 1 inch cubes (you can use lamb or venison too. Use the "Chuck" cut of meat -- chuck roast/shoulder/top-chuck etc. Same for beef, lamb or venison)
* 1/3 cup all-purpose flour
* 1/2 tsp salt
* 1/2 tsp ground black pepper
* 2 cloves of minced garlic
* 1 whole bay leaf
* 1 tsp paprika
* 1 Tbsp Worcestershire Sauce
* 1/2 cup red wine (I prefer good old "2-buck Chuck" Charles Shaw cabernet)
* 1.5 cups organic beef broth
* 1 medium onion, chopped
* 3 medium sweet potatoes, cubed with their skins left on
* 4 medium or large carrots, peeled and cut into chunks
Use coconut flour instead of all-purpose flour if you are gluten-sensitive. You can add celery and a carb such as quinoa or barley to this, however I find the sweet potatoes to be starchy enough. I like to serve with a fresh spinach salad topped with red onions, mandarin oranges, warmed goat cheese (goat cheese chunks warmed in the microwave for maybe 10 seconds), dried cranberries and a simple olive oil and sea salt dressing with a squeeze from a fresh lemon. The light citrus-y salad pairs well with the thick, hearty stew.
2) Heat 1 tablespoon olive oil in a large skillet and sauté coated beef in oil to sear, until just brown all over the outside (still bloody inside is OK). Then put the meat into the slow cooker along with any remaining flour mixture in the bag.
3) In a small bowl or shaker, mix the beef broth with the worcestershire, and add the red wine. Pour into the same hot skillet you used to sauté the beef and boil for a minute, then pour over beef in cooker.
4) Add the chopped onion, potatoes, carrots and garlic and bay leaf to slow cooker; cover and cook on low 8 to 9 hours, or on high 4 to 6 hours.
Serving Size: Makes eight (8) hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user NATURALATHLETE.