Beef Stew with Sweet Potatoes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 389 kcal | (19 %) | ||
| Protein | 34.1 g | (35 %) | ||
| Fat | 18.5 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) |
Ingredients
- Ingredients
- 3 Tbsps vegetable oil
- 600 grams Beef
- 2 garlic cloves
- 1 small yellow onion
- 1 generous pinch Cumin
- 1 generous pinch cilantro
- 1 generous pinch Ground clove
- Curry powder
- cayenne pepper
- ground paprika
- thyme
- marjoram
- 1 Tbsp Dijon mustard
- 150 milliliters Vegetable broth
- 100 Red wine
- 1 lemon
- 1 Red Bell pepper
- 1 green Bell pepper
- 300 grams Sweet potato
- 1 tsp Tomato paste
- 300 grams Tomatoes
- 2 Tbsps cream
- 1 Tbsp Pastry flour
- salt
- freshly ground pepper
- thyme
Preparation steps
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.
