BEEF STEW WITH SWEET POTATOES RECIPE RECIPES

BEEF AND SWEET POTATO STEW RECIPE | ALLRECIPES

Beef and Sweet Potato Stew Recipe | Allrecipes image

This is a delicious vegetable filled stew with a rich tomato base. The sweet potatoes give it a different flavor from your regular beef stews! Enjoy!

Provided by Daria King

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours 0 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1?½ pounds top round steak, cut into chunks
2 large sweet potatoes, peeled and cut into chunks
2 carrots, cut into chunks
2 stalks celery, cut into chunks
1 (8 ounce) package frozen pearl onions
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) can tomato puree
¼ cup water
1 (1.2 ounce) package beef gravy mix
1 clove garlic, minced
1 teaspoon ground thyme
½ teaspoon garlic salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 384.5 calories, CarbohydrateContent 55.3 g, CholesterolContent 49.7 mg, FatContent 7.5 g, FiberContent 8.5 g, ProteinContent 25.9 g, SaturatedFatContent 2.8 g, SodiumContent 1254.6 mg, SugarContent 15.7 g

HEARTY BEEF & SWEET POTATO STEW RECIPE: HOW TO MAKE IT

Hearty Beef & Sweet Potato Stew Recipe: How to Make It 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

Total Time 02 hours 40 minutes

Prep Time 40 minutes

Cook Time 02 hours 00 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

Ingredients

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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