SWEET POTATO STEW
Beef broth and herbs complement the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. - Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 265 calories, Fat 7g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 532mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
SWEET POTATO BEEF STEW
The coziest beef stew with the most tender chunks of beef and sweet potato that just melt in your mouth! And it's FREEZER-FRIENDLY!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 16
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
I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
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.
Nutrition Facts :
PALEO BEEF AND SWEET POTATO STEW
Classic beef stew is loaded with protein and vegetables, but it is also normally made with potatoes and flour. To make it paleo-friendly, thicken the stew with pureed sweet potatoes and cashew butter. This gluten- and dairy-free rendition of beef stew tastes just as good as the classic recipe and packs in even more nutrients.
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 361 calorie, Fat 11.5 grams, SaturatedFat 3.7 grams, Cholesterol 106 milligrams, Sodium 319 milligrams, Carbohydrate 21.7 grams, Fiber 4.1 grams, Protein 42.1 grams, Sugar 7.2 grams
SLOW COOKER BEEF STEW WITH SWEET POTATOES
Steps:
- Gather the ingredients.
- Cut the stewing beef into bite-size pieces.
- In a bowl or a paper bag or food storage bag, toss the stew beef with the flour and 1/4 teaspoon each salt and pepper .
- Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Add the coated beef cubes and sliced onion to the pan and cook, stirring, until the beef is well browned.
- Peel the sweet potato and cut into 1 to 1 1/2-inch cubes. You should have about 2 1/2 to 3 cups of cubes.
- Place the sweet potato cubes in the crock pot; add beef and onions.
- Mix beef broth with cinnamon and pour over beef mixture.
- Cover and cook on low 7 to 9 hours, or until the beef is tender.
- Taste and adjust seasonings with salt and pepper, as needed.
- Add peas or green beans during the last 15 to 20 minutes.
- If you would like to thicken the stew, combine the flour and water and stir to make a smooth paste. Add to the stew and turn to HIGH. Cook for about 10 minutes longer, or until thickened.
- Serve this beef stew with biscuits or crusty bread .
- Enjoy!
Nutrition Facts : Calories 701 kcal, Carbohydrate 51 g, Cholesterol 153 mg, Fiber 8 g, Protein 58 g, SaturatedFat 9 g, Sodium 2664 mg, Fat 29 g, ServingSize 4 servings, UnsaturatedFat 17 g
OVEN BEEF STEW WITH SWEET POTATOES
Make and share this Oven Beef Stew With Sweet Potatoes recipe from Food.com.
Provided by Barb G.
Categories Stew
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees.
- In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
- In a seperate bowl, blend the broth with the soup and pour over meat mixture.
- Cover and bake 2 to 3 hours.
- Check after 2 hours to see if the meat is tender and cooked throughout.
- If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
- NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.
TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)
Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I've tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor - and add a bay leaf for the same reason - and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.
Provided by Joan Nathan
Categories dinner, meat, soups and stews, vegetables, main course
Time 11h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- A day before serving, heat the oven to 350 degrees.
- Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
- Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
- The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
- Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.
MINCED BEEF & SWEET POTATO STEW
Thrifty lean mince makes a great base for a hearty family casserole - serve this one-pot with seasonal greens
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.
- Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.
- Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.
- Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.
Nutrition Facts : Calories 368 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium
BEEF & SWEET POTATO STEW (SLOW COOKER)
This stew is an entire meal, veggies and all. It is thickened just before serving with ground toasted rice, which gives it nice toasted undertones. I am sure other veggies could be added, but I think the green bean sweet potato combo is pretty good. Adapted from Secrets of Slow Cooking.
Provided by Chandra M
Categories Stew
Time 4h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Season the beef with salt & pepper.
- Heat the oil over medium high heat and a large skillet.
- Brown all sides of the beef in batches, transfer browned beef to the slow cooker.
- Deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
- Add the spices and stir to combine.
- Layer the onions, garlic, and sweet potatoes over the beef.
- Cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
- Meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
- Transfer to a plate or bowl to cool.
- When cool, run through a spice mill or coffee grinder until it is a fine powder.
- Also grind half of the peanuts.
- Coarsely chop the other half of the peanuts.
- Add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
- Bring a small pan with 1" water in the bottom to a boil.
- Add the apricots and green beans.
- Cook until the green beans are bright green and still slightly crisp (about 5 minutes).
- Drain and stir the beans & apricots into the stew.
- Season with salt & pepper to taste.
- Serve sprinkled with the chopped peanuts.
Nutrition Facts : Calories 872, Fat 55.7, SaturatedFat 19.3, Cholesterol 177.1, Sodium 156.2, Carbohydrate 41.8, Fiber 7, Sugar 10.9, Protein 51.9
COLUMBIAN BEEF AND SWEET POTATO STEW
Make and share this Columbian Beef and Sweet Potato Stew recipe from Food.com.
Provided by SJG3483
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
GROUND BEEF AND SWEET POTATO STEW
This is my new creation for a stew that will tickle your tummy.
Provided by Wallace Hale @katcat
Categories Beef Soups
Number Of Ingredients 9
Steps:
- In a 4-quart cooking pot combine ground beef, sweet potatoes and onion soup mix. Stir broth, cumin, , ground black pepper and garlicinto mixture in the pot.
- Cook the ingrediances in pot on stove on high till it strikes a boil, thrn turn down to a simmer. Then simmer for 45 or 50 min until sweet poatoes are done. Serve with finely diced onion and shreded cheese of your choice as a topping
PALEO BEEF AND SWEET POTATO STEW
© 2014 Turner Broadcasting System, Inc. All rights reserved. Classic beef stew is loaded with protein and vegetables, but it is also normally made with potatoes and flour. To make it paleo-friendly, thicken the stew with pureed sweet potatoes and cashew butter. This gluten- and dairy-free rendition of beef stew tastes just as good as the classic recipe and packs in even more nutrients.
Provided by Turner Broadcasting
Categories Free Of...
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 282.6, Fat 8.6, SaturatedFat 3.3, Cholesterol 76.2, Sodium 266.2, Carbohydrate 22.4, Fiber 3.6, Sugar 6.5, Protein 30.6
FAMILY MEALS: EASY BEEF STEW WITH SWEET POTATO TOPPING
Perfect for the whole family, this freezable pie makes a great meal for toddlers and teens alike and has plenty of hidden veg
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 2h45m
Yield Serves a family of 4 - 6 or makes 6-8 toddler meals
Number Of Ingredients 13
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.
Nutrition Facts : Calories 474 calories, Fat 14.1 grams fat, SaturatedFat 5.7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 10.9 grams fiber, Protein 31.2 grams protein, Sodium 1.4 milligram of sodium
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