You can substitute butternut squash for the sweet potatoes in this recipe if you’d like. This stew is excellent served over the Root Vegetable Cakes.
20 minprep time
1 hr 25 mincook time
8servings
1 1/2 cups-1.5
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Step-By-Step Instructions:
Add olive oil and generous amount of cooking spray to a large soup pot over high heat. In batches, brown beef on all sides. Do not overcrowd the pan with beef or it will not brown.
Remove the beef from the pan and set aside. Add onions, carrots and celery to the pan and sauté for 4-5 minutes.
Add the beef broth and scrape the brown bits off the bottom of the pan. Add beef and simmer for 1 hour.
While the beef is simmering, soak the prunes in hot water for 20 minutes. Drain the prunes, saving the water and set aside.
After the beef has simmered for 1 hour, add the drained prunes, sweet potatoes, 1/2 cup of the prune water, cinnamon, ground black pepper and salt. Bring to a simmer, covered, for 20 minutes or until potatoes are tender.
Loved this so much. I thought the cinnamon was just right, but I like strong flavors and spice. Really easy to make too.
Yes, I recommend
Recommended
Generally a good dish. Word of caution, go very easy on the cinnamon! Yikes! It can easily overpower the dish. I suggest adding some additional traditional stew type herbs and spices.
Yes, I recommend
Recommended
Thought I wouldn’t like ‘sweet’ potato in a dish like this. Was delish.
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