Sweet Potato Beef Stew

Sweet Potato Beef Stew

A fall harvest beef stew with sweet potatoes and a hint of apples and cinnamon.

Print Recipe

ingredients

• 1 tablespoon oil
• 1 pound beef, cut into bite sized pieces
• 1/4 cup all-purpose flour (gluten-free for gluten-free)
• 1 cup onion, diced
• 1 cup celery, diced
• 3 cloves garlic, chopped
• 3 tablespoons tomato paste
• 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
• 4 cups beef broth
• 1 cup unsweetened applesauce
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon allspice (optional)
• 2 bay leaves
• 2 cups (2 medium) potatoes, cut into bite sized pieces
• 2 cups (1 large) sweet potatoes, cut into bite sized pieces
• 1 cup carrots, cut into bite sized pieces
• 1 tablespoon Worcestershire sauce (gluten-free for gluten-free) (optional)
• 1 tablespoon fish sauce (or soy sauce) (gluten-free for gluten-free) (optional)
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium-high heat, add the beef, tossed in the flour, and brown on all sides, about 3-4 minutes per side, before setting aside.
2. Add the onions and celery and cook until tender, about 7-10 minutes.
3. Add the garlic tomato paste, rosemary, and thyme, mix well and cook until fragrant, about a minute.
4. Add 1/2 cup of broth and deglaze the pan by scraping up any brown bits off the bottom with a wooden spoon as the broth sizzles.
5. Add the remaining broth, apple sauce, cinnamon, allspice, bay leaves, and beef, bring to a boil, reduce the heat, and simmer, covered, until the beef is falling apart tender, about 2 hours.
6. Add the potatoes, sweet potatoes and carrots and simmer, covered, until tender, about 20 minutes.
7. Add the Worcestershire sauce and fish sauce before seasoning with salt and pepper to taste and enjoying!

Nutrition Facts: Calories 287, Fat 6g (Saturated 1g, Trans 0.2g), Cholesterol 47mg, Sodium 770mg, Carbs 36g (Fiber 4g, Sugars 10g), Protein 23g

Nutrition by: