Sweet Potato Stew
Need a really hearty, hit the spot stew? This is a really easy recipe that you can prep ahead and cook later. The base of this stew is sweet potato which has so many amazing nutrients but are still low calorie, yay!
Here’s What You’ll Need:
Ground Beef - 1lb - as always, make sure you are getting very high quality meat. I use ground beef that came from a local farm. (This can be swapped for stew meat)
Sweet Potato - 2 Medium Sized, Peeled
Beets - 2 to 3 - peeled and cube chopped about 1 inch.
I used Golden Beets because it’s what I had, but I definitely prefer Red Beets.
Onion - 1 Medium Sized, remove the skin and cut into thick rings.
Carrots - 4-5, skins on, tops removed, 1 inch chop.
Bone Broth - 1/2 Cup
Red Wine - 8oz, this is ok for cooking as the alcohol burns off!
Grey Salt - 1-2 TBSP to taste
Garlic Powder - 1 TBSP
Do a rough cut on the sweet potatoes, cube cut the beets and ring cut the onion. Or whatever shape you’re heart desires. Everything, except the carrots will go into your pressure cooker along with just 1 TBSP of the Grey Salt. I like to leave the ground beef in big chucks in the pot so it doesn’t completely fall apart. Set the pot on high pressure for 20 minutes. After 20 minutes, decompress, open, and give a good stir. The sweet potatoes will completely break down to create the wonderful, stick to your bones, base. Give it a taste and add any salt if necessary, careful it’s hot! Add the carrots and cook for another 20 minutes on low pressure. You’re done!
To prep ahead of time you can chop all the veggies and meat and pack into a freezer bag, minus the carrots. If you cook those for both rounds they’re pretty mushy, but still tasty, so you do you!
Enjoy!
