Beef, Sweet Potato and Mushroom Stew

Before approaching this recipe, also purchase some hearty, crusty bread. This thick, country beef stew will be counting on it.


Course: Main Dish

Prep Time: 30 minutes

Cook Time: 2.25 hours

Servings: 6 servings


INGREDIENTS:

  • 3 tablespoons canola oil divided

  • 1-1/2 pounds boneless beef chuck steak cut into 1-inch pieces

  • 2 medium onions chopped

  • 2 cloves garlic minced

  • 2 14 1/2- ounce cans reduced-sodium beef broth

  • 1/3 cup dry red wine or additional reduced-sodium beef broth

  • 1 tablespoon fresh thyme minced, or 1 teaspoon dried

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon salt

  • 3/4 teaspoon pepper

  • 3 tablespoons cornstarch

  • 3 tablespoons cold water

  • 1-1/4 pounds sweet potatoes cut into 1-inch cubes, about 2 medium

  • 1 pound baby portobello mushrooms halved

  • 4 medium carrots cut into 1/2-inch slices

  • 2 medium parsnips cut into 1/2-inch slices

  • 1 medium turnip cut into 3/4-inch cubes

INSTRUCTIONS:

  1. Preheat oven to 325°.

  2. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat.

  3. Brown beef in batches.

  4. Remove with a slotted spoon.

  5. Add remaining oil to pan.

  6. Add onions; cook and stir 2-3 minutes or until tender.

  7. Add garlic; cook 1 minute longer.

  8. Add broth and wine, stirring to remove browned bits from pan.

  9. Stir in thyme, Worcestershire sauce, salt and pepper.

  10. Return beef to pan; bring to a boil.

  11. Bake, covered, 1-1/4 hours.

  12. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew.

  13. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan.

  14. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender.

  15. If desired, strain cooking juices; skim fat.

  16. Return cooking juices to Dutch oven.

RECIPE NOTES: Nutrition Facts 1-1/4 cup serving: 354 calories, 14g fat (4g saturated fat), 57mg cholesterol, 586mg sodium, 36g carbohydrate (14g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch, 1 fat.

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