The addition of sweet potatoes and balsamic vinegar make this stew delicious

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Name: Beef stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 Pounds Stew beef Cut into 1-1/2 inch cubes; 1/2 Tsp Seasoned salt; 2 Tbs Extra virgin olive oil; 1 1/2 Cups Chopped yellow onion; 1 Cup Chopped celery; 2 Tsp Minced garlic; 2 Tsp Herbes de provence; 2 1/2 Cups Beef broth; 2 Tbs Tomato paste; 2 Tbs Balsamic Vinegar; 2 Bay leaves; 1 Tsp Sugar; 1/2 Tsp Salt and pepper; 1 Potato Unpeeled, cubed; 1 Carrot peeled and chopped; 1 Sweet potato peeled and chopped; 2 Tbs Cornstarch; 3/4 Cup Frozen Peas; 2 Tbs Fresh parsley chopped

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INGREDIENTS

2 Pounds Stew beef ; Cut into 1-1/2 inch cubes
1/2 Tsp Seasoned salt
2 Tbs Extra virgin olive oil
1 1/2 Cups Chopped yellow onion
1 Cup Chopped celery
2 Tsp Minced garlic
2 Tsp Herbes de provence
2 1/2 Cups Beef broth
2 Tbs Tomato paste
2 Tbs Balsamic Vinegar
2 Bay leaves
1 Tsp Sugar
1/2 Tsp Salt and pepper
1 Potato ; Unpeeled, cubed
1 Carrot ; peeled and chopped
1 Sweet potato ; peeled and chopped
2 Tbs Cornstarch
3/4 Cup Frozen Peas
2 Tbs Fresh parsley chopped

Servings

INSTRUCTIONS

Pat beef dry, sprinkle with salt. Cook in olive oil in large pot until lightly browned. Remove and keep warm. Add onions, celery, and garlic to pot with more oil, cook until softened, 5 minutes. Return beef to pot and add herbes de Provence. Add broth, tomato paste, vinegar, bay leaves, sugar, salt, and pepper. Boil, reduce heat to low, cover and simmer 1 hour 15 minutes. Stir in white potato and carrot. Simmer 25 minutes. Stir in sweet potato, simmer 20-25 minutes until veggies are tender. Mix cornstarch with 2 tbs water, add to stew. Stir and cook until bubbly and thick. Stir in peas and parsley and cook until peas are heated, 2 minutes.

NOTES

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Beef stew

2 Pounds Stew beef Cut into 1-1/2 inch cubes
1/2 Tsp Seasoned salt
2 Tbs Extra virgin olive oil
1 1/2 Cups Chopped yellow onion
1 Cup Chopped celery
2 Tsp Minced garlic
2 Tsp Herbes de provence
2 1/2 Cups Beef broth
2 Tbs Tomato paste
2 Tbs Balsamic Vinegar
2 Bay leaves
1 Tsp Sugar
1/2 Tsp Salt and pepper
1 Potato Unpeeled, cubed
1 Carrot peeled and chopped
1 Sweet potato peeled and chopped
2 Tbs Cornstarch
3/4 Cup Frozen Peas
2 Tbs Fresh parsley chopped

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Nutrition

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Serving Size: 1 Serving (352g)
Recipe Makes: 6 Servings

Calories: 470
Calories from Fat: 256 (54%)

Amt Per Serving		% DV

	Total Fat 28.4g	38 %
	Saturated Fat 10.9g	54 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 1.3g
Cholesterol 99.8mg		31 %
Sodium 726.8mg		25 %
Potassium 937mg		25 %
Total Carbohydrate 20.7g		6 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 17.1g
Protein 31.7g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 470

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