Beef Stew with Sweet Potatoes

Many of you have heard me mention Beachbody before and their wonderful cookbook called Fixate. This is my favorite recipe from that book. This Beef Stew with Sweet Potatoes recipe can be made ahead, it freezes well and people always love it. The recipe says it feeds six. Try making this on your next cold winter’s day; you’ll be glad you did! Better yet order a copy of your own cookbook as it is filled with many delicious recipes.

I have also added sliced mushrooms to the stew when I added the other vegetables. They make a wonderful addition.

Beef Stew with Sweet Potatoes

Ingredients:

1 tsp olive oil
1 lb, 10 oz beef stew meat
1 medium onion, chopped
1 medium carrot, sliced
2 medium celery stalks, chopped
4 cloves garlic, finely chopped
8 cups of beef broth
½ cup red wine
¼ tsp sea salt
1 tsp black pepper
1 tsp paprika
3 bay leaves
2 medium tomatoes, chopped
2 medium sweet potatoes cut into 1 inch cubes
2 tsp cornstarch.

Directions:

Heat the oil in a large saucepan over medium heat. Add the stew meat; cook, stirring frequently, for 5-6 minutes or until the beef is browned. Add the onion, carrot and celery ; cook, stirring occasionally for 5-6 minutes or until the onion is translucent. This is when you would add the mushrooms as well.

Add the garlic and cook for another minute.

Add 1 cup of the beef broth and wine; cook, stirring constantly scraping the bottom of the pan so the beef doesn’t stick, for 5-8 minutes or until the liquid is reduced by half.

Add salt, pepper, paprika, bay leaves and tomatoes. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 5-8 minutes or until liquid has almost completely evaporated and tomatoes have begun to break down.

Add the remaining seven cups of beef broth. Bring to a boil over medium heat. Reduce heat; gently boil, stirring occasionally for two hours.

Add sweet potatoes, cook, stirring occasionally for 20-25 minutes or until sweet potatoes are tender.

Combine cornstarch with a little water in a small bowl, whisk to blend. Add cornstarch mixture to the stew; cook, stirring constantly for 2-3 minutes, or until the stew has thickened slightly.

Serve hot.

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