Skinny Beef And Sweet Potato Stew Food

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HEARTY BEEF & SWEET POTATO STEW



Hearty Beef & Sweet Potato Stew image

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

3 tablespoons canola oil, divided
1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 medium onions, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
1 pound baby portobello mushrooms, halved
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
1 medium turnip, cut into 3/4-inch cubes

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 :

OVEN BEEF STEW WITH SWEET POTATOES



Oven Beef Stew With Sweet Potatoes image

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

2 lbs lean stewing beef, cut into bite-sized cubes (trimmed of visible fat)
3 carrots, sliced (or 3 cups baby carrots)
2 onions, quartered & seperated
3 medium sweet potatoes or 3 large sweet potatoes, cut into stew-sized wedges
1 bay leaf
1 teaspoon oregano flakes
1/2 teaspoon ground pepper (add more to taste)
1/2 teaspoon salt (optional)
2 1/2 cups low sodium beef broth (add more if necessary)
11 ounces condensed tomato bisque soup

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.

STOVETOP BEEF AND SWEET POTATO STEW



Stovetop Beef and Sweet Potato Stew image

I love fall, and this yummy stew is the perfect ending to a chilly fall day! It makes great leftovers and freezes well too.

Provided by Sable3569

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb stew meat, chopped into 1-inch cubes
1 large sweet potato, peeled and chopped into 1-inch cubes
1 large onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 tablespoons olive oil, divided
2 low-sodium beef bouillon cubes
2 cups water
1 cup tomato bisque soup (I use Amy's Creamy Tomato Bisque)
sea salt (to taste)
pepper (to taste)
1 pinch pumpkin pie spice
1 pinch red pepper flakes (optional)

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!

BEEF & SWEET POTATO STEW (SLOW COOKER)



Beef & Sweet Potato Stew (Slow Cooker) image

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

1 1/2 lbs beef stew meat, cut in 1-2-inch chunks (I use a chuck roast & cut it up)
1 teaspoon olive oil
1 1/2 cups water
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 medium sweet potatoes, peeled and cut into 2-inch chunks (or 1 large)
2 small onions, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup basmati rice
1/2 cup unsalted peanuts
1/3 cup dried apricot, halved
1/2 lb green beans, trimmed and cut in half
salt & pepper (to taste)

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

SKINNY BEEF AND SWEET POTATO STEW



Skinny Beef and Sweet Potato Stew image

83% less sat fat • 54% less cholesterol than the original recipe. Small changes can make a big difference! Here, trimming the fat off the beef saves you over 200 calories per serving! But we kept the sweet potatoes, which provide a hearty dose of fiber and vitamin A.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 4

Number Of Ingredients 13

1 3/4 pounds boneless beef chuck roast, trimmed of fat to make 1 1/4 pounds lean beef stew meat
2 medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)
1 medium onion, cut into wedges (1/2 cup)
1 3/4 cups beef broth
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
4 cloves garlic, minced
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
1/2 cup dried apricots or pitted dried plums (prunes), quartered
2 tablespoons chopped unsalted peanuts
Sliced green onion (optional)

Steps:

  • Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, sweet potatoes, and onion. Stir broth, cumin, cinnamon, cayenne pepper, salt, and garlic into mixture in cooker.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  • Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.

Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 60 mg, Fiber 6 g, Protein 36 g, SaturatedFat 2 1/2 g, ServingSize 2 cups, Sodium 650 mg, Sugar 16 g, TransFat 0 g

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