My entire family absolutely LOVED this recipe. It takes some prep and planning for time. You need to let it simmer on the stove for 2 hours. Total time is about 3 hours but most of that it is simmering and you can go do other things, like maybe workout?
This recipe is from Autumn Calabrese's cookbook, Fixate, which has the container requirements for every recipe!
She also has an online cooking show of the same name, where she shows how to make new recipes, also with container equivalents. Want to watch the show? Contact me to find out how!
Beef Stew with Sweet Potatoes
Serves 6
Container Equivalents:
1/2 green
1/2 yellow
1 1/2 red
INGREDIENTS
1 tsp olive oil
1 lb. 10 oz. raw lean beef stew meat
1 medium onion chopped
1 medium carrot, sliced
2 medium celery stalks chopped
4 cloves garlic finely chopped
8 cups low sodium organic beef broth
1/2 cup red wine
1/4 tsp sea salt or Himalayan salt
1 tsp ground black pepper
1 tsp ground paprika
3 bay leaves
2 medium tomatoes chopped
2 large sweet potatoes cut into 1 inch cubes
2 tsp cornstarch
lukewarm water
INSTRUCTIONS
1. Heat oil in large pot over medium high heat.
2. Add stew meat; cook, stirring frequently, for 4-5 minutes, or until browned.
3. Add onion, carrot and celery; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Add 1 cup broth and the wine; cook, stirring constantly, scraping bottom of pan so beef doesn't stick, for 5-8 minutes, or until liquid is reduced in half.
6. 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 begin to break down.
7. Add remaining 7 cups broth. Bring to a boil over medium high heat. Reduce heat; gently boil, stirring occasionally, for 2 hours.
8. Add sweet potatoes, cook, stirring occasionally, for 20-25 minutes, or until sweet potatoes are tender.
9. Combine cornstarch and water in a small bow; whisk to blend.
10. Add cornstarch mixture to stew; cook, stirring constantly, for 2-3 minutes, or until stew has thickened slightly.
INGREDIENTS
1 tsp olive oil
1 lb. 10 oz. raw lean beef stew meat
1 medium onion chopped
1 medium carrot, sliced
2 medium celery stalks chopped
4 cloves garlic finely chopped
8 cups low sodium organic beef broth
1/2 cup red wine
1/4 tsp sea salt or Himalayan salt
1 tsp ground black pepper
1 tsp ground paprika
3 bay leaves
2 medium tomatoes chopped
2 large sweet potatoes cut into 1 inch cubes
2 tsp cornstarch
lukewarm water
INSTRUCTIONS
1. Heat oil in large pot over medium high heat.
2. Add stew meat; cook, stirring frequently, for 4-5 minutes, or until browned.
3. Add onion, carrot and celery; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Add 1 cup broth and the wine; cook, stirring constantly, scraping bottom of pan so beef doesn't stick, for 5-8 minutes, or until liquid is reduced in half.
6. 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 begin to break down.
7. Add remaining 7 cups broth. Bring to a boil over medium high heat. Reduce heat; gently boil, stirring occasionally, for 2 hours.
8. Add sweet potatoes, cook, stirring occasionally, for 20-25 minutes, or until sweet potatoes are tender.
9. Combine cornstarch and water in a small bow; whisk to blend.
10. Add cornstarch mixture to stew; cook, stirring constantly, for 2-3 minutes, or until stew has thickened slightly.
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