Beef Stew with Sweet Potatoes
Heat the oil in a Dutch oven and brown the beef stew meat on all sides. Peel the garlic and onion. Finely chop the garlic and cut onion into wedges and add to the meat. Add the spices, herbs and mustard. Pour in the vegetable broth and red wine. Cook over low heat for 1 ¼ hours. Rinse and dry the lemon. Zest half of the lemon peel and finely grate the rest.
Squeeze the juice from the lemon. Add lemon juice. grated rind and tomato paste to the meat. Rinse the bell peppers and cut into 3 cm (approximately 1 1/2 inch) pieces. Peel the sweet potatoes and cut into 4 cm long 3 cm thick (approximately 2 inch long 1 1/2 inch thick) pieces. Rinse the tomatoes, cut in half, remove seeds and stem and cut into thin wedges. Add the sweet potatoes and bell peppers to the meat. and cook for 5-8 minutes. Mix the cream and flour until smooth and use to thicken the stew. Season with salt and pepper. Add the tomatoe wedges to the stew and heat briefly. Serve the stew with thyme and lemon zest.