This beef and sweet potato stew is easily one of my favorite meals. It's so comforting and filling. The stew takes a little bit of time on the stove, but the efforts are worth it.
A word on the jerk seasoning: don't let it scare you if you've never used it. I've made this with a purchased bottle of jerk seasoning and definitely preferred my homemade version, especially because I can dial back the cayenne (ultra spicey isn't my thing). Here's the recipe I used. If you don't want to do jerk seasoning at all, no worries. I've also made this for my family and used steak/hamburger seasoning and yukon gold potatoes in place of the sweet potatoes.
Beef and Sweet Potato Stew
recipe from Weight Watchers Good Deal Cookbook
1lb lean beef round, trimmed and cut into cubes
1 Tbls jerk seasoning
2 tsp olive oil
1 medium onion, diced
2 garlic cloves, minced
15oz can diced tomatoes
14.5 can reduced sodium beef broth
1 lb uncooked sweet potatoes (2 medium)
1/2 pound uncooked string beans
Trim and cut beef into bite sized pieces. Sprinkle beef with seasoning.
Heat oil in Dutch oven over medium high heat. Add beef and cook, stirring occasionally until browned, 4 minutes.
Add diced onion and minced garlic and cook, stirring occasionally until onion is soft, about 5 minutes.
Add tomatoes and broth. Bring to a boil.
Reduce heat and simmer, covered, until beef is almost tender, 45 minutes.
Add diced potatoes and simmer, covered, until almost tender, 15 minutes.
Add green beans (cut into 1 inch pieces), and simmer, covered, until tender, about 6 minutes longer.
Serves 6 (1 cup serving) | 5 Weight Watchers SmartPoints