Sweet Potato Beef Stew Recipe
Sweet Potato Beef Stew
This past summer I've discovered how much I like sweet potatoes. Never having thought of putting them into a beef stew I thought today would be the perfect time to try this. I was pleasantly surprised at how good it tasted.
Having had a frigid and harsh winter this year I've been making many soups and stews to keep us warm. The thing I like about making a stew is that you can make it early in the day, turn it on a low simmer and before you know it it is filling the house with wonderful aromas.
I've been making homemade soups and stews for decades, and find them to be a comfort food. Many people only make and eat soup during the cold months of the year, but I enjoy making soup all year round. If you have soup or stew recipes please be sure to stop by my "Soups On" lens and let me know so that I can add a link to your favorite recipe lenses.
- cooking oil
- one three pound outside round roast cut up into bite size pieces
- 1 large cooking onion chopped
- 2 ribs of celery chopped
- 1 large clove of garlic shopped
- 2 cups of water mixed with 2 tsp. of beef stock broth powder
- 2 tsp. of Worcestershire sauce
- 1 bay leafs
- fresh ground pepper
- 1 tsp. of dried thyme
- 1 -2 sweet potatoes peeled and cubed
- 1/2 of a rutabaga peeled and cubed
- 1 -2 large carrots peeled and sliced
- Get all of your ingredients together, cut up the meat, peel the vegetables, and chop the garlic.
- Coat the bottom of a 6 quart Dutch oven or stock pot with cooking oil with the burner set at medium-high setting.
- When the oil has heated up add the meat to the bottom of the pan.
- Stir the meat every once in a while until it is almost cooked.
- Add the broth, Worcestershire sauce, spices, bay leaf, and stir.
- Next add your prepared vegetables stirring again bringing everything to a boil.
- Turn the heat down to a simmer, cover the pot and cook for 45 min. to an hour.
- When you are ready to eat, serve and ENJOY!