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Paleo Beef and Sweet Potato Stew

This recipe is appropriate for a gluten-free diet. It uses gluten-free ingredients and does not contain any gluten-containing grains like wheat, barley, or rye.

Adapted from Food Network, by Food Network

145 mintotal
6servings
15ingredients
361kcal a serving
Paleo Beef and Sweet Potato Stew

Ingredients

  • 12 ounces sweet potatoes, halved lengthwise
  • 4 fresh sage leaves
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 4 pieces uncured, nitrate-free bacon, cut across in 1/4-inch strips
  • 1 1/2 pounds stewing beef, cut into 2-inch chunks
  • Sea salt and freshly ground black pepper
  • 4 cups unsalted chicken broth
  • 2 cups 1-inch diced onions
  • 1 cup 1-inch sliced carrots
  • 1 cup 1-inch sliced celery
  • 1 tablespoon tomato paste
  • 5 cloves garlic
  • 2 tablespoons cashew butter
  • Fresh flat-leaf parsley leaves, for garnish

Method

  1. Preheat the oven to 400 degrees F.
  2. Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.60 min timer
  3. Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
  4. Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.10 min timer
  5. Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.7 min timer
  6. Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.45 min timer
  7. Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.5 min timer

Gluten-free check: watch for wheat, barley, rye, malt, regular oats, soy sauce and seasoning blends. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

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