Beef Stew with Sweet Potatoes
Total time
Author: Tammi Forcier
Serves: 4-6
- 1 lb. of Stew Beef
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, chopped
- 8 cups of organic beef stock
- ½ cup of red wine
- 1 tsp. smoked paprika
- 2 tsp. of bay leave spice or 3 whole bay leaves
- 2 tomatoes, chopped
- 2 large sweet potatoes, chopped
- 1 tbsp of olive oil
- 2 tbsp of fresh rosemary, chopped
- Sea salt & pepper
- 4 tbsp. of water
- 2 tbsp. of cornstarch
- Heat olive oil in large sauce pan on medium-high heat. Add meat and cook stirring frequently for 4-5 min or until meat is browned.
- Add onion, garlic, carrots and celery stirring occasionally for 5 minutes.
- Add one cup of broth and the red wine. Cook stirring frequently for 5 minutes or until the liquid is cut in half.
- Season with salt, pepper, paprika, bay leaves and rosemary, stir to combine. Add tomatoes and bring to a boil.
- Reduce heat until it comes to to a gentle boil, roughly 8 minutes stirring occasionally until liquid is almost evaporated.
- Add remaining broth, bring to a boil over medium-high heat. Reduce to low and gently boil for an hour.
- Add sweet potatoes, stirring occasionally for another 20 minutes.
- In a small bowl whisk together 1 tbsp of cornstarch with 2 tbsp of water. Add the mixture to the stew and stir to combine. Allow to thicken and boil.
- Whisk together the remaining 1 tbsp of cornstarch to 2 tbsp of water and add to the stew allowing it to thicken even more.
- Remove bay leaves at this time if you've added and serve!
Recipe by Momma's Meals at https://mommasmeals.org/beef-stew-with-sweet-potatoes/
3.4.3177