Columbian Beef And Sweet Potato Stew Food

SLOW-COOKER COLOMBIAN BEEF AND SWEET POTATO STEW

Steps:

• Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
• In 4- to 5-quart slow cooker, mix beef and remaining ingredients except apricots and parsley. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
• Stir in apricots. Cover; cook on Low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.

SWEET POTATO BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

HEARTY BEEF & SWEET POTATO STEW

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

COLUMBIAN BEEF AND SWEET POTATO STEW

Steps:

• Remove excess fat from beef.
• Cut beef into 1-inch pieces and sprinkle with salt and pepper to taste.
• Heat oil in 10-inch skillet over medium-high heat.
• Cook beef in oil about 5 minutes, stirring occasionally, until brown.
• Mix beef and remaining ingredients except apricots and parsley in 4- 5 quart crockpot.
• Cover and cook on low 8 hours or until beef is tender.
• Stir in apricots.
• Cover and cook on low about 15 minutes or until apricots are softened.
• Discard bay leaf and cinnamon stick.
• Sprinkle stew with parsley.

PALEO BEEF AND SWEET POTATO STEW

Steps:

• Preheat the oven to 400 degrees F.
• Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
• Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
• Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
• Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
• Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
• Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.

KIDNEY BEAN, BARLEY, AND SWEET POTATO STEW

Steps:

• In a large pot, boil the broth.
• Stir in the barley.
• Reduce heat and cover. Simmer for 30 minutes, stirring occasionally.
• Add the remaining ingredients except the fresh sage (if using dry sage add)
• Simmer, covered, for 20 minutes, or until vegetables are tender. Stir occasionally.
• Stir in fresh sage, simmer for 5 minutes.

SWEET POTATO STEW

Steps:

• In a large saucepan, bring broth to a boil. Crumble beef into broth. Cook, covered, for 3 minutes, stirring occasionally. Add remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until meat is no longer pink and potatoes are tender, about 15 minutes.

SAVORY SAUSAGE AND SWEET POTATO STEW

Steps:

• Brown the sausage and onions in a stock pot. Add in the garlic and stir for 2 minutes or until fragrant.
• Add in sweet potatoes, tomatoes, beef bouillon powder tomato sauce, thyme sprigs, oregano and water. Bring mixture to a low boil and cover cooking for 30 minutes.
• Add in the spinach, salt and pepper to taste and cover cooking for an additional 2 minutes.
• Ladle in large shallow bowls and serve with corn bread or corn muffins.
• Enjoy!

FAMILY MEALS: EASY BEEF STEW WITH SWEET POTATO TOPPING

Steps:

• Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
• Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
• Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
• Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
• Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
• Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.

STOVETOP BEEF AND SWEET POTATO STEW

Steps:

• - Heat 2 T olive oil on medium high heat in a large heavy stew pot or dutch oven. Add the stew meat in a single layer and brown on all sides. Remove from pan and set aside (along with any juices).
• - Heat remaining Tbsp of olive oil on medium heat. Add the onion, celery, and carrots. Cook until the onion is translucent, about 5 minutes.
• - Add sweet potato, water, bouillon, stew meat, and tomato bisque. Stir and bring to a boil.
• - Cover and simmer on low heat until sweet potatoes are tender, about 10-15 minutes depending on size of potato.
• - Remove from heat and season with season with sea salt, pepper, and a pinch of pumpkin pie spice. I also like to add a pinch of red pepper flakes for a little kick.
• - Enjoy!