SWEET POTATO AND BEEF STEW RECIPES

Name: Hearty Beef & Sweet Potato Stew
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8 servings (2-1/2 quarts).
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

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

BEEF & SWEET POTATO STEW (SLOW COOKER) RECIPE - FOOD.COM

Beef & Sweet Potato Stew (Slow Cooker) Recipe - Food.com 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.

Total Time 4 hours 25 minutes

Prep Time 25 minutes

Cook Time 4 hours

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

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, FatContent 55.7, SaturatedFatContent 19.3, CholesterolContent 177.1, SodiumContent 156.2, CarbohydrateContent 41.8, FiberContent 7, SugarContent 10.9, ProteinContent 51.9

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