Beef and Sweet Potato Stew recipe

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Ingredients

1 ½ pounds top round steak, cut into chunks
2 large sweet potatoes, peeled and cut into chunks
2 carrots, cut into chunks
2 stalks celery, cut into chunks
1 (8 ounce) package frozen pearl onions
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) can tomato puree
¼ cup water
1 (1.2 ounce) package beef gravy mix
1 clove garlic, minced
1 teaspoon ground thyme
½ teaspoon garlic salt
½ teaspoon ground black pepper

Nutrition Info

384.5 calories
carbohydrate: 55.3 g
cholesterol: 49.7 mg
fat: 7.5 g
fiber: 8.5 g
protein: 25.9 g
saturatedFat: 2.8 g
servingSize: -
sodium: 1254.6 mg
sugar: 15.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Place chunks of meat into a large baking pan. Add sweet potatoes, carrots, celery, onions, and mushrooms.

  3. Combine tomato puree, water, gravy mix, garlic, thyme, garlic salt, and black pepper in a bowl. Pour over meat and vegetables in the baking pan. Cover with aluminum foil.

  4. Bake in the preheated oven for about 3 hours.

Recipe Yield

6 servings

Recipe Note

This is a delicious vegetable filled stew with a rich tomato base. The sweet potatoes give it a different flavor from your regular beef stews! Enjoy!

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