Sweet Potato And Molasses Beef Stew Recipes

BEEF STEW WITH SWEET POTATOES

Steps:

• Heat up one tablespoon of oil, add the cubed beef and fry in batches until brown.
• Remove from the pan, add the remaining oil, and fry the chopped onions.
• Add the beef back to the pan, pour over the beef stock, bay leaves and peppercorns and cook for at least 1 hour until really tender. Add more stock if necessary.
• Peel and chop the potatoes, carrot and sweet potatoes and add them to the pan once the beef is cooked, otherwise, if boiled for too long, they will be too mushy.
• Stir in the tomato passata, dried parsley and season with salt to taste. Cook for a further 15 minutes.
• Garnish with fresh parsley.

PALEO BEEF AND SWEET POTATO STEW

Steps:

• Preheat the oven to 400 degrees F.
• Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
• Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
• Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
• Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
• Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
• Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.

SLOW COOKER BEEF STEW WITH SWEET POTATOES

Steps:

• Gather the ingredients.
• Cut the stewing beef into bite-size pieces.
• In a bowl or a paper bag or food storage bag, toss the stew beef with the flour and 1/4 teaspoon each salt and pepper .
• Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Add the coated beef cubes and sliced onion to the pan and cook, stirring, until the beef is well browned.
• Peel the sweet potato and cut into 1 to 1 1/2-inch cubes. You should have about 2 1/2 to 3 cups of cubes.
• Place the sweet potato cubes in the crock pot; add beef and onions.
• Mix beef broth with cinnamon and pour over beef mixture.
• Cover and cook on low 7 to 9 hours, or until the beef is tender.
• Taste and adjust seasonings with salt and pepper, as needed.
• Add peas or green beans during the last 15 to 20 minutes.
• If you would like to thicken the stew, combine the flour and water and stir to make a smooth paste. Add to the stew and turn to HIGH. Cook for about 10 minutes longer, or until thickened.
• Serve this beef stew with biscuits or crusty bread .
• Enjoy!

SWEET POTATO BEEF STEW

Steps:

• 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. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. 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. 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.* Serve immediately.

SWEET POTATO AND MOLASSES BEEF STEW

Steps:

• Place the flour and spices in a large Ziploc bag and mix together. Add the meat and shake to coat thoroughly. Using 1.5 T oil added bit by bit, heat a large skillet. Add a third of the coated meat and brown on all sides. Place the browned meat in a stock pot and then repeat the process with the rest of the meat adding the remaining oil to the pan as needed. You are just searing the meat you are not trying to cook it all the way through... it is okay if parts are still uncooked! Add the beef broth to cover the meat. Stir in the molasses and add the bay leaves. Heat the mixture up to a boil and then turn down to a simmer and cover the pot. Simmer this for 1 hour. After the stew has simmered for 1 hour, add the sweet potato, carrots and celery. Return the stew to a steady simmer, cover, and cook for about 45 minutes. Remove the bay leaves and season the stew to taste with additional salt and pepper. Makes 4 good sized portions at 358 calories a serving.

LOUISIANA BEEF STEW

Steps:

• Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
• Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
• Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
• Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.

MINCED BEEF & SWEET POTATO STEW

Steps:

• Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.
• Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.
• Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.
• Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.