Beef Stew with Sweet Potatoes

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Beef Stew with Sweet Potatoes
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Makes: 6 servings adjust
The use of the sweet potatoes adds a subtle sweetness to this stew and offers more of what the people want -- potatoes!

Directions

Ingredients

  • 1 1⁄2 pounds Lean Beef Stew Meat, cut in 1-inch cubes
  • 3 tablespoons Flour
  • 1⁄4 teaspoon Kosher Salt
  • 1⁄4 teaspoon Black Pepper

Step 1

Place stew meat in a large plastic bag with the flour, salt, and pepper. Seal the bag and toss until the beef is evenly coated.

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil

Step 2

Heat the olive oil in a large skillet. Brown beef on all sides, working in batches if necessary. Remove beef from skillet and place in a bowl.

Ingredients

  • 14 1⁄2 fluid ounces Fat-Free Reduced Sodium Beef Broth

Step 3

Pour beef broth into skillet and simmer, scraping the brown bits off the bottom of the skillet.

Ingredients

  • 1 Russet Potato, medium, peeled and cut into chunks
  • 1 Sweet Potato, medium, peeled and cut into chunks

Step 4

Place potatoes in the base of a preheated 4-5-quart slow-cooker.

Ingredients

  • 1 1⁄2 Yellow Onions, small, chopped
  • 2 Garlic Cloves, minced

Step 5

Layer on the browned beef, onions, and garlic.

Ingredients

  • 1 cup Water
  • 1 teaspoon Worcestershire Sauce

Step 6

Pour in beef broth, water, and Worcestershire sauce. Cover and cook on low for 7 hours.

Ingredients

  • 1 1⁄2 cups Frozen Cut Green Beans
  • Salt, to taste
  • Black Pepper, to taste

Step 7

Add frozen green beans and cook the stew for an additional 15-20 minutes. Season with salt and pepper, to taste, before serving.
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