Yam And Beef Stew Food

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.

BEEF STEW WITH SWEET POTATOES

Steps:

• Heat up one tablespoon of oil, add the cubed beef and fry in batches until brown.
• Remove from the pan, add the remaining oil, and fry the chopped onions.
• Add the beef back to the pan, pour over the beef stock, bay leaves and peppercorns and cook for at least 1 hour until really tender. Add more stock if necessary.
• Peel and chop the potatoes, carrot and sweet potatoes and add them to the pan once the beef is cooked, otherwise, if boiled for too long, they will be too mushy.
• Stir in the tomato passata, dried parsley and season with salt to taste. Cook for a further 15 minutes.
• Garnish with fresh parsley.

BEEF AND SWEET POTATO STEW

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place chunks of meat into a large baking pan. Add sweet potatoes, carrots, celery, onions, and mushrooms.
• Combine tomato puree, water, gravy mix, garlic, thyme, garlic salt, and black pepper in a bowl. Pour over meat and vegetables in the baking pan. Cover with aluminum foil.
• Bake in the preheated oven for about 3 hours.

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.

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.

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!

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.

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.

BEEF & SWEET POTATO STEW (SLOW COOKER)

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.

POWERHOUSE AFRICAN YAM STEW

Steps:

• Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
• Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
• Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.

MOROCCAN BEEF AND SWEET POTATO STEW

Steps:

• Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef Stew Meat, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 9 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with salt, as desired.
• Serve over couscous. Garnish with almonds and parsley, if desired.
• This recipe can be made in a 6-quart electric pressure cooker. Place beef and tomatoes in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 15 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add flour, cumin, cinnamon, salt, red pepper, sweet potatoes and raisins; stir. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 10 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Serve over couscous and top as desired with almonds and parsley. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)

YAM AND BEEF STEW

Steps:

• Place meat in crockpot, add 1 teaspoon of the salt and add all of the hickory smoke salt, pepper, and bouillon. Add water until just covered. Cook on high 4 hours.
• After four hours, peel and cut carrots and yams into bite size pieces and set aside.
• Heat up butter in a medium fry pan on medium heat.
• Mince garlic and chop onion.
• Add garlic and rosemary and 1 teaspoon salt to the butter and saute for about 3 minutes.
• Add onion and saute again for about 3 minutes.
• Put garlic mixture and vegetables into the crockpot and cook on high another 2 hours.
• About a half hour before serving, mix cornstarch and water together until dissolved and then stir well into the crockpot. This will thicken it up, and it totally optional.

SPICY BEEF, YAM AND PRUNE STEW

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large (preferably nonstick) saucepan over medium-high heat. Add beef; sauté until brown on all sides, about 5 minutes. Add onion and sauté until golden, about 5 minutes. Add tomatoes with their juices, garlic, cloves, bay leaf and cinnamon stick and bring to boil. Reduce heat; cover and simmer 45 minutes.
• Mix yams and prunes into stew. Cover and simmer until beef and yams are tender, stirring occasionally, about 45 minutes longer. Season to taste with salt and pepper. Discard cloves, bay leaf and cinnamon stick. Transfer to bowl. Sprinkle with parsley and serve.