Beef Stew with Sweet Potato Noodles

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves
• 3 sweet potatoes, spiralized
• 1 pound beef stew meat
• 1 (28-ounce) can crushed or diced tomatoes (no sugar added)
• 1 tablespoon chili powder
• ½ tablespoon ground cumin
• Salt
• Freshly ground black pepper
• 2 cups beef broth
• ½ cup green peas (thawed if frozen)

1. In a large pot over medium heat, heat the olive oil and sauté the onion and garlic together, until translucent, for about 5 minutes. Add the sweet potato noodles, sauté for 3 to 4 minutes, or until the noodles start to become fork-tender, and remove the sweet potato noodles, onion, and garlic from the pot and set aside.
2. Add the beef to the pot and allow to brown on all sides. Add the tomatoes, and give everything a good stir. Season with chili powder, cumin, salt, and pepper. Add 1 cup of beef broth, bring everything to a boil, and then reduce the heat to low. Add the peas and simmer for 5 to 10 minutes.
3. Add the sweet potato noodles, onions, and garlic, and continue to simmer for about 10 minutes more. Stir in the remaining cup of beef broth before serving if the stew seems too thick or dry.