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.
PALEO CHICKEN STEW
I made this recipe up when I started eating paleo. I have now found it to be a staple in our home!
Provided by Tonna Jacobson
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes.
- Stir chicken, sweet potatoes, spinach, crushed red pepper, paprika, and sea salt with the onion and garlic in the saucepan. Pour as much chicken broth into the saucepan to make the mixture as soup-like or stew-like as you'd like it.
- Bring the broth to a boil, reduce heat to medium-low, and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 20.9 g, Cholesterol 20.8 mg, Fat 2.5 g, Fiber 3.2 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 223.6 mg, Sugar 4.6 g
KETO SLOW COOKER BEEF STEW - WHOLE30, PALEO
This slow cooker keto beef stew is the perfect way to use up any meat and veggies you might have in your fridge and freezer. It is easily adaptable to what you have on hand. It is hearty and rich with slow cooked stew beef, broth, mushrooms, onions, tomatoes, celery, carrots, peppers, herbs and spices.
Provided by Kyndra Holley
Categories Soup Recipes
Time 6h20m
Number Of Ingredients 18
Steps:
- Heat the slow cooker on the low setting.
- In a large skillet over medium heat, sear the beef in olive oil, browning on both sides. Transfer to slow cooker.
- To the slow cooker, add the beef stock, bacon, tomatoes, bell peppers, mushrooms, celery, carrot, onion, garlic, tomato paste, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and dried oregano.
- Cover and cook on low 6-8 hours.
Nutrition Facts : ServingSize 1 Cup, Calories 235 calories, Fat 15g, Carbohydrate 5g, Fiber 1g, Protein 22g
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
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
SWEET POTATO STEW
Provided by Michael Symon : Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Place a saucepot over medium-high heat and add the coconut oil. Add the sweet potatoes with a pinch of salt and cook until they begin to brown and soften, about 3 minutes. Reduce the heat to medium-low and then add the onions, poblano, garlic, coriander, chili flakes and ginger. Cook until the onions soften and the mixture is very fragrant, 3 to 5 minutes. Stir in the vegetable stock, coconut milk and chickpeas and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are completely tender and the liquid has reduced slightly and has thickened, about 15 minutes. Stir in the cilantro and serve with a squeeze of lime on top.
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