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Beef and Sweet Potato Stew

From Republican Valley Produce

<p>A very hardy stew that is great for a cold day.</p>
Source: (Entered by Jay Sleichter)
Serves: 8 plus

3/4 Cup All-purpose Flour
1 1/4 pound Stew Beef (or Buffalo) or we just cut up a steak
1/4 Cup Olive Oil
1 Medium Onion
2 cups Carrots, thickly sliced
6 cloves Garlic
3 tbsp Tomato paste (or ketchup)
1/2 cup Light Beer
1 pound Sweet potato
4 cups Beef Broth
1 Bay Leaf
3 tsp Thyme
1 TBSP Worcestershire Sauce
1-2 TBSP Sugar (to taste)
Salt and Pepper to taste

Step by Step Instructions
  1. In a large brown paper bag, place flour, salt, and pepper. Add diced beef. Close the bag. Hold it tight and shake. Open bag and make sure that all of the beef is lightly coated in flour and seasoning. Set aside.
  2. In a large dutch oven (or giant soup pot), heat 2 tablespoons of olive oil over medium heat. Add as much beef as will fit along the bottom of the pan in a single layer. Cook, browning on all sides. The beef doesn’t need to be cooked through, just browned. Once all of the beef is cooked, remove from the pan and place on a plate. Set aside.
  3. In the same dutch oven, heat the remaining 2 tablespoons of olive oil. Add onions and carrots and cook until onions are translucent, about 5 minutes. Add mushrooms and garlic, and cook for another 3 minutes. Add tomato paste and heat through. Deglaze the pan with the beer, scraping the browned bits from the bottom of the pan as the beer steams.
  4. Add the sweet potatoes, and cover with beef broth.
  5. Add bay leaf, thyme, and Worcestershire sauce. Add beef. Turn heat to low and let gently simmer for 45 minutes, until the vegetables are cooked through,
  6. Taste and add sugar (this helps the acidity), salt, and pepper as necessary.
  7. Serve over couscous or rice with a sprinkling of fresh parsley.