Sweet Potato Beef Stew

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Beef round

  Eye of round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  200g

• Garlic

  Raw

  3 cloves, minced or 9g

• Mushrooms

  Chanterelle, raw

  2 cup or 108g

• Wheat flour

  White, cake, enriched

  ¼ cup unsifted, dipped or 34g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Water

  Plain, clean water

  2 cup or 473g

• Bouillon

  Bouillon, Cubes, Beef - Hannaford

  2 ea or 8g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
2. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
4. Whisk in flour and tomato paste until lightly browned, about 1 minute.
5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
6. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
7. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
8. Serve immediately.
9. Recipe by: Chungah Rhee (source: https://damndelicious.net/2019/02/16/sweet-potato-beef-stew/)

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