Monday, January 19, 2015

Beef and Sweet Potato Stew

This is a family favorite (well, at least mom and I love it) that varies every time we make it. I'll give you the rough directions and you can adjust to your own tastes and likings.

Beef and Vegetable Stew
1-2 lbs of stew meat
olive oil
diced or minced garlic, to taste
1 yellow onion, diced
1 package crimini mushrooms
root vegetables- sweet potatoes, white potatoes, yams, and/or carrots (this time I used 2 sweet potatoes and 3 carrots)
handful of fresh green beans, trimmed and cut into about 1 1/2 inch pieces
1 small can of beef broth
1 large can of diced or stewed tomatoes, your choice, you can also get plain or seasoned tomatoes
herbs de provence
salt and pepper to taste
red wine, about 1 cup or several good "glugs"

1. Sprinkle meat with herbs de provence and press in. Brown in olive oil in large stock pot. Add onions and garlic and simmer.

2. Add wine and beef broth. Simmer on low about 45 minutes.

3. Increase heat and add tomatoes and other vegetables. Cook until soft. Season with additional herbs, salt, and pepper to taste.

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