Beef Stew with Sweet Potatoes, Take Two

Beef Stew with Sweet Potatoes

Back in September, I set out to create a beef stew recipe that used sweet potatoes ("jewel yams") instead of white potatoes. The color of the sweet potatoes was also supposed to act as a substitute for the carrots since I'm not the biggest fan of carrots in stew. Let's face it, most of us eat beef stew for two reasons: the beef and the potatoes!

Anyway, an unfortunate mix-up with my grocery order resulted in something I wasn't really expecting. While the stew tasted delicious, I vowed to be more mindful when ordering the ingredients from Fresh Direct and to try the stew recipe again.

Voila! Here it is, folks! Take Two!

Beef Stew with Sweet Potatoes

Printable Recipe

INGREDIENTS

• 1 1/2 pounds lean stew beef, cut in 1-inch cubes
• 3 tablespoons all-purpose flour
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons extra-virgin olive oil
• 1 1/2 small yellow onions, chopped
• 2 cloves garlic, minced
• 1 medium russet potato, peeled and cut into chunks
• 1 medium sweet potato, peeled and cut into chunks
• 1 14.5-ounce can fat-free, reduced-sodium beef broth
• 1 cup water
• 1 teaspoon Worcestershire sauce
• 1 1/2 cups frozen green beans
• Salt and pepper, to taste

INSTRUCTIONS

1. Place stew beef in a large plastic bag with the flour, salt, and pepper. Seal the bag and toss until the beef is evenly coated.
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.
3. Pour beef broth into skillet and simmer, scraping the brown bits off the bottom of the skillet.
4. Place potatoes in the base of a preheated 4-5-quart slow cooker. Layer on the browned beef, onions, and garlic.
5. Pour in beef broth, water, and Worcestershire sauce. Cover and cook on low for 7 hours.
6. 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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