Beef and Sweet Potato Stew
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Beef and Sweet Potato Stew calories by ingredient
Introduction
Beef and Sweet Potato Stew is slowly baked in a Dutch oven until unctuous and rich. A pinch of cinnamon elevates the mineral quality of the beef and the sweetness of the carrots and sweet potatoes while loads of onion and garlic add mellow savoury character. Beef and Sweet Potato Stew is slowly baked in a Dutch oven until unctuous and rich. A pinch of cinnamon elevates the mineral quality of the beef and the sweetness of the carrots and sweet potatoes while loads of onion and garlic add mellow savoury character.Number of Servings: 8
Ingredients
-
3 tbsp tallow or canola oil, divided
1 lb flank steak, cut into ½”-1” pieces
4 large onions, chopped
6 garlic cloves, minced
4 cups low sodium beef broth
1/3 cup dry red wine
1 tsp dried thyme
½ tsp dried rosemary
½ tsp paprika
½ tsp cinnamon
3 bay leaves
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper
½ cup split peas
2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
½ lb cremini mushrooms, sliced
½ oz dried wild mushrooms (I used hedgehog)
4 carrots, cut into ½” half moons
2 stalks celery, cut into ½” pieces
Directions
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.