Beef and Sweet Potato Stew with Green Beans

Ingredients

• Lean beef stew meat 6 oz
• Sweet potatoes 1.5 cups
• Green beans 1 cup
• Beef broth 2 cups
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare Ingredients. Wash and peel the sweet potatoes, then cut them into 1-inch cubes. Trim the ends of the green beans and steam them until tender but still crisp, about 5-7 minutes. Cut the lean beef stew meat into bite-sized pieces if not already done.
   Tip: Use a sharp knife for easier and safer cutting of sweet potatoes.
2. Brown the Beef. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces in a single layer and brown them on all sides, about 5-7 minutes. This seals in flavor and gives the stew a rich taste.
   Tip: Avoid crowding the pan to ensure the beef browns instead of steams.
3. Add Beef Broth and Simmer. Pour the 2 cups of beef broth into the pot with the browned beef. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 45 minutes to tenderize the beef.
   Tip: Keep the heat low to prevent toughening the beef.
4. Add Sweet Potatoes. After 45 minutes, add the cubed sweet potatoes to the pot. Stir well to combine. Cover and continue simmering for another 20 minutes until the sweet potatoes are soft and cooked through.
   Tip: Check tenderness by piercing sweet potatoes with a fork.
5. Add Steamed Green Beans and Season. Gently fold in the steamed green beans into the stew. Season with salt and black pepper to taste. Cook uncovered for 5 more minutes to heat the green beans through and allow flavors to meld.
   Tip: Add green beans last to keep their bright color and crisp texture.
6. Serve. Ladle the stew into bowls and serve hot. This dish pairs well with crusty bread or a simple side salad if desired.
   Tip: Let the stew rest for a few minutes before serving to enhance flavors.

Pro tips

• For extra flavor, you can add a minced garlic clove when browning the beef.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.