Ingredients: |
Ingredients: 1 teaspoon olive oil
1 lb. (10 oz.) raw lean beef stew meat
1 medium onion, chopped
1 medium carrot, sliced
2 medium celery stocks, chopped
4 cloves garlic, finely chopped
8 cups low-sodium beef broth (divided use)
1/2 cup red wine
1/4 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon ground smoked paprika
3 bay leaves
2 medium tomatoes, chopped
2 large sweet potatoes, cut into 1" cubes
2 teaspoons cornstarch
lukewarm water
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Directions: |
Directions:Heat oil in large saucepan over medium-high heat. Add stew meat; cook, stirring frequently for 4-5 minutes or until browned. Add onion, carrot, and celery; cook, stirring occasionally for 5 to 6 minutes or until onion is translucent. Add garlic; cook, stirring frequently for 1 minute. Add 1 cup broth and wine; cook, stirring constantly, scraping bottom of pan so beef doesn't stick, for 5 to 8 minutes or until liquid is reduced in half. Add salt, pepper, paprika, bay leaves and tomatoes. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 5 to 8 minutes, or until liquid has almost completely evaporated and tomatoes begin to break down. Add remaining 7 cups broth. Bring to a boil over medium-high heat. Reduce heat; gently boil, stirring occasionally for 2 hours. Add sweet potatoes, cook, stirring occasionally for 20 to 25 minutes or until sweet potatoes are tender. Combine cornstarch and water in a small bowl, whisk to blend. Add cornstarch mixture to stew, stirring constantly for 2 to 3 minutes or until stew has thickened slightly. |
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