Columbian Beef Stew with Sweet Potatoes

Posted on October 12, 2014 by Anne Milneck | 0 comments

Sudado de Carne Res is Columbian comfort food. This easy dish is delicious over white rice with avocado on the side. We love the flavor combo of clove, cinnamon and bay along with the sweet punch from apricots at the end.  

Ingredients:

1 lb beef stew meat (chuck works well)

Salt & Pepper

1 Tbl Pure Avocado Oil

1-28 oz can chopped tomatoes

3 cups peeled sweet potatoes cut into 1-inch cubes

1 large onion, cut into eighths

2 tsp finely chopped garlic

2 whole cloves

1 dried bay leaf

1 Vietnamese cinnamon stick

1-2 cups chicken stock

8 dried apricots, cut in half

Suggestions for serving: Steamed white rice, sliced avocado and chopped fresh oregano or parsley

Directions:

Season the stew meat with salt and pepper. Heat the Pure Avocado Oil in a heavy-bottomed dutch oven over medium-high heat. Working in batches, sear the stew meat in an even layer until well browned. Lower the heat and add the canned tomatoes, onion and garlic to the pan. Stir with a wooden spoon and scrape the bottom of the pan to deglaze. Return the browned meat along with the cloves, bay leaf and cinnamon stick. Stir and add enough chicken stock to cover the meat. Add in the sweet potatoes. Bring to a boil and lower to a simmer. Place a lid on the pot and simmer for 1-2 hours until the meat is very tender. About 10 minutes before serving, add in the apricots. Simmer until they are softened. Before serving, remove the bay leaf, cinnamon stick and cloves. Adjust the consistency with more chicken stock if desired. Serve over white rice with avocado and fresh parsley or oregano. 

 


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