We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Harvest Beef and Sweet Potato Stew

(0)
  0 reviews
  • 40 min prep time
  • 4 hr 40 min total time
  • 14 ingredients
  • 6 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Progresso® beef-flavored broth provides a simple addition to this stew made with beef and sweet potatoes – a hearty dinner.

Ingredients

3
tablespoons vegetable oil
4
cloves garlic, finely chopped
1
large onion, cut into small wedges
1
beef chuck roast (3 lb), trimmed of fat, cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
2
cups Progresso™ beef-flavored broth (from 32-oz carton)
1/2 cup water
2
teaspoons chopped fresh rosemary leaves
2
teaspoons salt
1/2 teaspoon pepper
2
dried bay leaves
1
lb parsnips, peeled, cut into 2x1-inch pieces
2
lb sweet potatoes, peeled, cut into 1-inch chunks
Additional chopped rosemary, if desired

Steps

  • 1 Heat oven to 300°F. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook garlic in oil 1 minute or until golden. In 4-quart Dutch oven, place garlic and onion.
  • 2 In resealable food-storage plastic bag, place beef and flour; seal bag and toss to coat. In same skillet, heat 1 tablespoon oil over medium-high heat. Add half of beef; brown on all sides. Transfer beef to Dutch oven. Repeat with remaining 1 tablespoon oil and beef.
  • 3 Add broth to skillet; heat to boiling, scraping to loosen brown particles. Pour over beef mixture. Stir in water, 2 teaspoons rosemary, the salt, pepper, bay leaves and parsnips.
  • 4 Cover; bake 3 hours. Stir sweet potatoes into stew. Cover; bake 1 hour longer or until beef and vegetables are tender. Remove bay leaves before serving. Garnish with additional rosemary.
  • 1 Heat oven to 300°F. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook garlic in oil 1 minute or until golden. In 4-quart Dutch oven, place garlic and onion.
  • 2 In resealable food-storage plastic bag, place beef and flour; seal bag and toss to coat. In same skillet, heat 1 tablespoon oil over medium-high heat. Add half of beef; brown on all sides. Transfer beef to Dutch oven. Repeat with remaining 1 tablespoon oil and beef.
  • 3 Add broth to skillet; heat to boiling, scraping to loosen brown particles. Pour over beef mixture. Stir in water, 2 teaspoons rosemary, the salt, pepper, bay leaves and parsnips.
  • 4 Cover; bake 3 hours. Stir sweet potatoes into stew. Cover; bake 1 hour longer or until beef and vegetables are tender. Remove bay leaves before serving. Garnish with additional rosemary.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
572
% Daily Value
Total Fat
18g
0%
Saturated Fat
5g
0%
Sodium
1230mg
0%
Total Carbohydrate
55g
0%
Dietary Fiber
9g
0%
Protein
47g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 1/2 Starch; 5 Lean Meat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved