Ingredients
- 1 tsp. olive oil
- 1 lb. 10 oz. raw lean beef stew meat
- 3⁄4 cup chopped onion (approx. 1 medium)
- 1⁄2 cup sliced carrots (approx. 1 medium
- 3⁄4 cup chopped celery (approx. 2 medium stalks)
- 4 cloves garlic, finely chopped
- 1⁄2 cup red wine
- 8 cups low sodium organic beef broth
- 11⁄2 cups chopped tomatoes (approx. 2 medium)
- 1⁄4 tsp. sea salt
- 1 tsp. ground black pepper
- 1 tsp. ground smoked paprika
- 3 bay leaves
- 2 large sweet potatoes, cut into 1-inch cubes
- 2 tsp. cornstarch, gluten free + 2tsp of lukewarmwater (combine to make a slurry)
Directions
1. Heat oil in large saucepan over medium-high heat.
2. Add stew meat; cook, stirring frequently, for 4 to 5 minutes, or until browned. Remove from pot with slotted spoon, place on plate with paper towel.
3. Add onion, carrots, and celery; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Add wine; cook, stirring constantly, scraping bottom of pan so vegetables don’t stick, for 3 to 4 minutes, or until almost dry.
6. Add 1 cup broth, tomatoes, salt, pepper, paprika, bay leaves, and return beef to pan. 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.
7. Add remaining 7 cups broth. Bring to a boil over medium-high heat. Reduce heat; gently boil, partially covered, stirring occasionally, for 2 hours, or until meat is tender.
8. Add sweet potatoes; cook, stirring occasionally, for 10 to 20 minutes, or until sweet potatoes are tender.
9. Add cornstarch mixture to stew; cook, stirring constantly, for 2 to 3 minutes, or until stew has thickened slightly.
Serves 6 (approx. 2 cups each) - 1/2 green 1 1/2 red 1/2 yellow