Recipe courtesy of Turner Broadcasting System
Paleo Beef and Sweet Potato Stew
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 361 calorie
- Total Fat
- 11.5 grams
- Saturated Fat
- 3.7 grams
- Cholesterol
- 106 milligrams
- Sodium
- 319 milligrams
- Carbohydrates
- 21.7 grams
- Dietary Fiber
- 4.1 grams
- Protein
- 42.1 grams
- Sugar
- 7.2 grams
- Total: 2 hr 25 min
- Prep: 15 min
- Cook: 2 hr 10 min
Ingredients
12 ounces sweet potatoes, halved lengthwise
4 fresh sage leaves
2 sprigs thyme
1 sprig rosemary
4 pieces uncured, nitrate-free bacon, cut across in 1/4-inch strips
1 1/2 pounds stewing beef, cut into 2-inch chunks
Sea salt and freshly ground black pepper
4 cups unsalted chicken broth
2 cups 1-inch diced onions
1 cup 1-inch sliced carrots
1 cup 1-inch sliced celery
1 tablespoon tomato paste
5 cloves garlic
2 tablespoons cashew butter
Fresh flat-leaf parsley leaves, for garnish
Directions
- 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.