Stovetop Beef And Sweet Potato Stew - cooking recipe

Ingredients

1 lb stew meat, chopped into 1-inch cubes
1 large sweet potato, peeled and chopped into 1-inch cubes
1 large onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 tablespoons olive oil, divided
2 low-sodium beef bouillon cubes
2 cups water
1 cup tomato bisque soup (I use Amy's Creamy Tomato Bisque)
sea salt (to taste)
pepper (to taste)
1 pinch pumpkin pie spice
1 pinch red pepper flakes (optional)

Preparation

- Heat 2 T olive oil on medium high heat in a large heavy stew pot or dutch oven. Add the stew meat in a single layer and brown on all sides. Remove from pan and set aside (along with any juices).
- Heat remaining Tbsp of olive oil on medium heat. Add the onion, celery, and carrots. Cook until the onion is translucent, about 5 minutes.
- Add sweet potato, water, bouillon, stew meat, and tomato bisque. Stir and bring to a boil.
- Cover and simmer on low heat until sweet potatoes are tender, about 10-15 minutes depending on size of potato.
- Remove from heat and season with season with sea salt, pepper, and a pinch of pumpkin pie spice. I also like to add a pinch of red pepper flakes for a little kick.
- Enjoy!