What I love about this recipe is that it is packed full of flavor, nutrients and slow cooked. A two thumbs up with the hubby! Even my little one, only 8 1/2 months, enjoyed this stew as well. He is such an adventurous soul.

 

I don’t know about you, but I love utilizing my crock pot in the cooler months. The meals are so wonderfully satisfying and excellent for the whole family or a crowd. You can never go wrong. This recipe was slightly altered by an inspiring cookbook and tasted delightfully delicious. A classic beef stew with a healthy twist that nourishes the mind, body and soul. And I LOVE sweet potatoes! They are a great substitution for it’s white counterparts. Did you know, while yams and sweet potatoes are often used interchangeably in recipes, sweet potatoes contain higher doses in nutrients? So good, versatile and good for you. Below are some health benefits of sweet potatoes.

 

 

 

HEALTH BENEFITS OF SWEET POTATOES:

 

Calming for the stomach

Anti-inflammatory

Heart healthy

Boosts immunity

Rich in beta-carotene

Good for lung functions

Helps to detoxify heavy metals

Regulate glucose levels

Easily digestible

 

 

 

 

NOW let’s scroll down to the recipe……..

 

 

 

 

 

SERVES: 6

 

 

INGREDIENTS:

1 tsp olive oil

1 lb beef stew meat, raw and lean

1 onion, medium, chopped

2 carrots, organic, chopped fine

2 celery stalks, chopped

3 garlic cloves, minced

6-7 cups beef broth, organic and low sodium

1/2 cup red wine

1/4 tsp sea salt, to taste

1 tsp black pepper, to taste

1 tsp Asian chili garlic sauce

1-2 tbsp Worcestershire sauce

3 bay leaves

1/2 tbsp oregano, dried

2 tomatoes, organic and chopped

3 sweet potatoes, skinned and roasted (cut into 1 inch cubes)

2 tsp corn starch, GMO free

filtered water

 

INSTRUCTIONS:

Have the crock pot in place and ready to go. Set aside.

For the sweet potatoes, place them on a cookie sheet and puncture with a fork; roast them on broil until soft. Once ready, peel the skin and cube them for the pot.

In a large sauce pan, heat the olive oil over medium heat.

Add the stew meat and cook for about 4-5 minutes, stirring frequently, or until browned.

Add 1 tbsp Worcestershire sauce along with the onion, carrots and celery, Let cook for about 5-6 minutes, or until fragrant or soft.

Add the fresh garlic and let cook for 1-2 minutes; stirring frequently to prevent burning.

Place the ingredients from the sauce pan and sweet potatoes to the crock pot.

Add the broth, cup of water, another tbsp Worcestershire sauce, red wine, bay leaves, Asian chili garlic sauce, herbs and tomatoes.

Cover and cook for  6-8 hours on low setting. A half hour prior, combine cornstarch and water; blend well. Add into the crock pot and mix well for a couple minutes.This will help thicken the texture slightly. When ready, place the stew in decorative bowls and enjoy. A wonderful meal for the whole family!

 

 

NUTRITIONAL VALUE: calories 283; total fat 10g; saturated fat 4g; cholesterol 87mg; sodium 430mg; carbohydrates 17g; fiber 4g; sugars 6g and protein 32g.

 

 

 

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