I make this stew at least once a week during the winter, and I love the addition of sweet potato noodles. They give it an extra level of heartiness that is so delicious and keep this a one-pot recipe. This is the perfect Sunday night dinner—I make a big batch and have the leftovers for lunch the rest of the week!
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 30 Minutes
- 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
- Freshly ground black pepper
- 2 cups beef broth
- ½ cup green peas (thawed if frozen)
- 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.
- 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.
- 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.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.