Sweet Potato Beef Stew
Sweet Potato Beef Stew
Sweet potato beef stew is a healthy twist on a classic cold weather dish. Serve this up with bread to make sure you get all the delicious gravy!
Ingredients
- 2 tablespoons butter
- 2 pounds beef stew meat
- 2 tablespoons all-purpose flour
- 3 medium onions, chopped into bite-sized chunks
- 4 cloves garlic, minced
- 2 cups dry red wine
- 2 cups beef broth
- 2 medium sweet potatoes, peeled and chopped into bite-sized chunks
- 4 large carrots, peeled and chopped into coins
- 3 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Heat the butter in a large Dutch oven over medium-high heat. Dredge the stew meat in the flour. Brown the stew meat, working in three batches, for just a few minutes until the sides of the meat are brown and crisp. Remove meat from pot and set aside.
- Add in the onions and garlic, and cook until just fragrant and tender, about five minutes.
- Add in the wine mixture, and scrape the bottom of the pan to deglaze. If cooking in a slow cooker, transfer the wine, beef, and all remaining ingredients in a slow cooker and cook for 4-6 hours on high or 6-8 on low. If cooking on the stove, add in the beef and all remaining ingredients to the Dutch oven, bring to a boil, reduce heat, and simmer for 90 minutes to 2 hours, or until the meat is very tender and the gravy is thick and smooth.
Original Page: http://backtoherroots.com/2014/10/09/sweet-potato-beef-stew-2/
Summer Basgier
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