Beef and Sweet Potato Stew
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Leftovers can be refrigerated for 1 or 2 days. You may substitute white potatoes for the sweet potatoes.
INGREDIENTS
2 cups beef broth
3/4 pound lean ground beef
2 medium-size sweet potatoes, peeled and cut into 1/2-inch cubes (about 3/4 pound)
1 small yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
Pinch cayenne pepper
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried marjoram, crumbled
2 tablespoons tomato pasteBring the beef broth to a boil in a 2-quart saucepan. Add the beef, cover, and boil for 3 minutes, or until the meat is no longer pink, stirring frequently to break up any large clumps.
Add the sweet potatoes, onion, garlic, cayenne pepper, thyme, marjoram, and tomato paste. Reduce the heat, cover, and simmer for 15 minutes, or until the potatoes are tender.