Hearty Beef & Sweet Potato Stew
Yield: 8 servings (2-1/2 quarts)
Prep: 40 min
Cook: 2 hours
Ingredients:
3 tablespoons canola oil, divided
1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 medium onions, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
1 pound baby portobello mushrooms, halved
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
1 medium turnip, cut into 3/4-inch cubes
Directions:
Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
Add remaining oil to the pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from the pan. Stir in thyme, Worcestershire sauce, salt, and pepper. Return beef to the pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips, and turnips to the pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to the Dutch oven.
Nutritional Facts:
1-1/4 cups: 352 calories, 14g fat (4g saturated fat), 57mg cholesterol, 581mg sodium, 36g carbohydrate (14g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch, 1 fat.
Recipe courtesy of Taste of Home.com
