Beef Stew with Sweet Potatoes – Chunks of buttery tender beef cooked low and slow with carrots and vibrant purple sweet potatoes in a rich flavorful broth infused with delicious herbs and spices.
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– 1 tablespoon avocado oil – 1 1/2 lb chuck roast cut into 1 inch pieces – 2 teaspoons sea salt – 3 cloves garlic finely chopped – 1/2 tablespoon Montreal steak spice more if desired – 1 teaspoon oregano – 1/2 teaspoon thyme – 2 teaspoon paprika – 1 teaspoon coriander – 3 medium carrots peeled and cut into bite size pieces – 1 onion chopped – 2 sweet purple potatoes peeled and cut into bite size pieces – 2 tablespoons coconut aminos or soy sauce – 2 tablespoons tomato paste – 1 tablespoon balsamic vinegar – 3 cups bone broth or water
8 servings
1 hr 50 mins
Grab your Dutch oven or stock pot and place it on the stovetop over medium heat. Add the oil and once it is hot add the beef. Season with salt and allow the meat to brown on all sides for about 10 minutes, stirring a few times.
Pour in the remaining ingredients and use a wooden spoon to mix. Deglaze the bottom of the pot to remove any of the stuck brown bits for flavor. Bring it to a boil then reduce the heat and cover.