RCI-SP.004.0110.001
Columbian Beef and Sweet Potato Stew
Columbian Beef and Sweet Potato Stew Columbian Beef and Sweet Potato Stew
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- cut-up stew meat1 lb
- ½ teaspoon
- ¼ teaspoon
- 1½ teaspoons
- 3 cups
- 2 teaspoons
- 1 unit
- 1 unit
- onion1 largecut into eighths
- Italian-style tomatoes1 canwith juices
- dried apricots8 unitcut in half
- 1 unit
Method
1
Season the cut-up stew meat with salt and pepper.
2
Heat olive oil in a large pot or Dutch oven over medium-high heat.
1 minutes
3
Add the seasoned beef to the hot oil and brown on all sides, stirring occasionally, until the meat develops a golden-brown crust.
8 minutes
4
Stir in the finely chopped garlic and cook for 1 minute until fragrant.
5
Add the bay leaf, cinnamon stick, and onion pieces to the pot and stir to combine.
6
Pour in the Italian-style tomatoes with their juices and bring the mixture to a simmer.
7
Reduce heat to medium-low, cover the pot, and simmer for 20 minutes to allow the flavors to develop and the beef to begin tenderizing.
20 minutes
8
Add the peeled sweet potatoes cut into chunks and the halved dried apricots to the pot, stirring gently to distribute evenly.
9
Continue simmering covered for 15–20 minutes until the beef is tender and the sweet potatoes are cooked through but still hold their shape.
18 minutes
10
Remove the bay leaf and cinnamon stick from the stew.
11
Taste and adjust seasoning with additional salt and pepper as needed.
12
Ladle the stew into bowls and garnish generously with chopped fresh parsley before serving.