Can You Put Sweet Potatoes in Beef Stew

Growing up, on the rare occasion that my parents went out for the evening, my brother and I would ever eat canned beef stew for dinner. We rarely had those kinds of processed foods growing up, so opening up a can of beef stew for dinner felt very novel. I remember thinking information technology was pretty much the tastiest thing on the planet.

Information technology's weird how the grass is always greener on the other side. As a child, I was obsessed with processed food—because it was something I never had. So whenever I'd go over to a friend'due south house and they'd have pizza rolls or fries or whatever other food that never fabricated an advent in my parents' kitchen, I'd be all over it. Then, I moved away to college, and all I really ate was processed nutrient, and all the novelty apace wore off. I started to desperately miss the home cooking I grew upward with. I think I fifty-fifty tried a can of stew in college and took 1 bite before throwing information technology in the trash—it definitely wasn't the tasty treat I remembered from my childhood.

The first time I made beef stew at home as a newlywed, I realized, "Oh hey! This is what beef stew is supposed to taste like!" And I haven't bought the canned stuff since. Beefiness stew sounds similar one of those foods that would exist complicated and difficult to make, just it'southward actually incredibly easy. The key is irksome-cooking—either in the actual dull-cooker or on the stovetop. Low and deadening cooking gives the stew a roasted flavor and makes sure the meat and veggies are fall-apart tender. And information technology cooks the gravy upwards into a thick and shine sauce that is what dreams are made of. Beefy, gravy dreams.

I tend to swap out the new potatoes that you lot'll ordinarily find in beefiness stew for sugariness tater chunks because not merely do I like the festive orangish color (perfect for October), but I call back the bear on of sweetness is a really nice residuum to the richness of the beef. Sugariness potatoes and red meat work incredibly well together.

I personally think beefiness stew should be served with a slice of sandwich staff of life slathered in butter—information technology's perfect for sopping upwardly all that leftover dreamy gravy. My Canadian hubby says the right way to serve stew is with biscuit-manner dumplings plopped in it (which sounds succulent, although I've never tried information technology). Whatever yous practice, hope me you'll have some sort of bread vessel to scoop up all that leftover deliciousness, okay? No gravy left behind.

Enjoy!

Sweet Potato Beefiness Stew

Yield: 6 servings

Prep Time: xx minutes

Cook Fourth dimension: 2 hours

Total Time: 2 hours twenty minutes

Sweetness tater beef stew is a healthy twist on a classic cold weather condition dish. Serve this up with bread to make sure you become all the succulent gravy!

Ingredients

• 2 tablespoons butter
• 2 pounds beef stew meat
• 2 tablespoons all-purpose flour
• 3 medium onions, chopped into bite-sized chunks
• four cloves garlic, minced
• 2 cups dry cherry-red vino
• 2 cups beefiness broth
• 2 medium sweet potatoes, peeled and chopped into seize with teeth-sized chunks
• iv large carrots, peeled and chopped into coins
• three bay leaves
• one teaspoon stale thyme
• Common salt and pepper, to taste

Instructions

1. 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 iii batches, for merely a few minutes until the sides of the meat are brown and well-baked. Remove meat from pot and set aside.
2. Add in the onions and garlic, and melt until just fragrant and tender, about five minutes.
3. Add in the wine and scrape the bottom of the pan to deglaze. If cooking in a irksome cooker, transfer the wine, beef, and all remaining ingredients in a tedious cooker and cook for 4-six hours on loftier or 6-8 on low. If cooking on the stove, add in the beefiness and all remaining ingredients to the Dutch oven, bring to a boil, reduce rut, and simmer for 90 minutes to ii hours, or until the meat is very tender and the gravy is thick and shine.

Nutrition Information:

Yield: half dozen Serving Size: 1 serving
Amount Per Serving: Calories: 474 Total Fat: 15g Saturated Fat: 7g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 160mg Sodium: 515mg Carbohydrates: 20g Fiber: 3g Sugar: 6g Poly peptide: 52g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the diet facts panel. Please apply the higher up information equally but a pocket-sized part of what helps you decide what foods are nourishing for y'all.

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Source: https://wholefully.com/sweet-potato-beef-stew-2/

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