Stovetop Beef and Sweet Potato Stew |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I love fall, and this yummy stew is the perfect ending to a chilly fall day! It makes great leftovers and freezes well too. Ingredients:
1 lb stew meat, chopped into 1-inch cubes |
1 large sweet potato, peeled and chopped into 1-inch cubes |
1 large onion, diced |
3 carrots, peeled and diced |
3 celery ribs, diced |
3 tablespoons olive oil, divided |
2 low-sodium beef bouillon cubes |
2 cups water |
1 cup tomato bisque soup (i use amy's creamy tomato bisque) |
sea salt (to taste) |
pepper (to taste) |
1 pinch pumpkin pie spice |
1 pinch red pepper flakes (optional) |
Directions:
1. - Heat 2 T olive oil on medium high heat in a large heavy stew pot or dutch oven. Add the stew meat in a single layer and brown on all sides. Remove from pan and set aside (along with any juices).
2. - Heat remaining Tbsp of olive oil on medium heat. Add the onion, celery, and carrots. Cook until the onion is translucent, about 5 minutes.
3. - Add sweet potato, water, bouillon, stew meat, and tomato bisque. Stir and bring to a boil.
4. - Cover and simmer on low heat until sweet potatoes are tender, about 10-15 minutes depending on size of potato.
5. - Remove from heat and season with season with sea salt, pepper, and a pinch of pumpkin pie spice. I also like to add a pinch of red pepper flakes for a little kick.
6. - Enjoy!
|
|