I LOVE Fall! I love the coziness, crunchy (or soggy if you’re in Oregon) leaves, and the pumpkin spice candles I have in my house.
This stew was our dinner tonight and it was the perfect compliment to a stormy Fall night. Even better, it’s a slow cooker meal that was simmering away while I was at work and on the table as soon as we all were home.
I love finding new ways of making things delicious and healthy, and modified this recipe with sweet potatoes instead of butternut squash, added some different spices, and some red cooking wine. A total winner– the lemon juice makes it light and savory all at the same time!
*If you’re doing the 21 Day Fix or 21 Day Fix Extreme, this would count for 1 red and 1/3 yellow (Depending on how many sweet potatoes you eat!)
Beef and Sweet Potato Stew
2 lbs stew meat
2 large sweet potatoes cut into wedges
1 Tbl. butter
6 cups liquid (I used beef bone broth, chicken broth, and some red cooking wine)
Juice from 1 large lemon
2 tsp. Thyme
2 tsp. Rosemary
Salt and Pepper
Cilantro for garnish
Chop your potatoes and onion
Season beef with salt and pepper to taste. Let it braise for about 3 minutes per side (don’t touch– it’s worth it!) in the butter, then add the onions for about a minute
Add beef, onions, and potatoes, and spices to the slow cooker. Squeeze the lemon juice over the top
Add in broth and cooking wine
Cook on low for 6 hours. Your house will smell DELICIOUS! Garnish with chopped cilantro and enjoy!