Fall retains the air of fresh beginnings by adding a twist to your standard beef stew recipe. Pair the meal with artisan bread, Apple Peach and Cranberry Crisp
and serve bold red wines e.g. Red Bordeaux, Argentinean Malbec or Cabernet Sauvignon Blends.
Beef and Sweet Potato Stew-A One Pot Wonder
Cook’s notes: Give beef stew a globally inspired twist with tender sweet potatoes, dried fruit and cinnamon to bring the sweet and spicy flavors of West Africa and Morocco to the meal. Advance prep makes assembly go quicker. The flavors create an amazing taste. Recipe serves six.
- 1 lb. beef chuck steak, cut into 1 inch pieces
- Salt and pepper
- 1/3 cup flour
- 2 tsp. olive oil
- 1 cup sweet onions, diced
- 3 garlic cloves, minced
- 1-8oz. carton of fresh button white mushrooms, diced
- 1-32 oz. container of beef stock, low sodium
- 2 TB. flour
- 1-1/2 cups carrots, diced
- 2-1/2 cups diced sweet potatoes
- ½ tsp. Saigon cinnamon
- 1 tsp. thyme
- ¼ cup dry red wine
- 1-14 oz. can basil and garlic diced tomatoes
- 1 tsp. sugar
- 1 TB. Worcestershire sauce
- 1 bay leaf
- 1 cup dried apricots, quartered
- In a ziploc bag add flour, salt and pepper. Place beef cubes in bag and coat beef cubes.
- In a large soup pot or 2-1/2 qt. Dutch oven, heat oil and sear beef (brown meat on all sides but don’t cook through). Set meat aside.
- Add more oil if needed. Saute onions for 3 minutes. Add in garlic and mushrooms, sauté 3 minutes.
- Add in beef broth and 2 TB. flour - whisk to blend ingredients.
- Add in carrots, sweet potatoes, cinnamon, thyme, wine, tomatoes, sugar, bay leaf and Worcestershire sauce.
- Cook covered for 40 minutes on a low heat. Add in diced apricots and cook 15 minutes more or until veggies are al dente. Remove bay leaf before serving.