Beef Stew with Sweet Potatoes

Beef Stew with Sweet Potatoes

Ingredients:

1 tsp.           Olive oil

1 lb. 10 oz   Raw lean beef stew meat

1                  Medium onion, chopped 

1                  Medium carrot, sliced

2                  Medium celery stalks, chopped

4 cloves       Garlic, finely chopped

8 cups          Low sodium organic beef broth, divided use

1/2 cup        Red wine

1/4 tsp         Himalayan salt (or sea salt)

1 tsp            ground black pepper

1 tsp            ground smoked paprika

3                  bay leaves

2                  medium tomatoes, chopped

2                  large sweet potatoes, cut into 1-inch cubes

2 tsp.           cornstarch, gluten-free (GMO free or arrowroot)

2 Tbsp         lukewarm (tepid) water

Directions:

1.  Heat oil in large saucepan over medium-high heat.
2. Add stew meat; cook, stirring frequently, for 4-5 minutes, or until browned.
3. Add onion, carrot, and celery; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Add 1 cup broth and wine; cook, stirring constantly, scraping bottom of pan so beef doesn't stick, for 5 to 8 minutes, or until liquid is reduced in half.
6. Add salt, pepper, paprika, bay leaves, and tomatoes.  Bring to a boil.  Reduce heat; gently boil. stirring occasionally, for 5-8 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, stirring occasionally, for 2 hours.
8. Add sweet potatoes; cook, stirring occasionally, for 10 to 15 minutes, or until sweet potatoes are tender. 
9. Combine cornstarch and water in a small bowl; whisk to blend.
10. Add cornstarch mixture to stew; cook, stirring constantly, for 2-3 minutes, or until stew has thickened slightly.

Fix counts; 1/2 G, 1/2 Y, 1 1/2 R