Beef Stew with Sweet Potatoes

Just in time for fall weather, this is one of my favorite comfort stews, and its healthy!!

Ingredients:
1 tsp olive oil
1 lb. 10 oz raw lean beef meat
1 medium onion chopped
1 medium carrot sliced
2 medium celery stalks chopped
4 cloves garlic finely chopped
8 C low sodium beef broth (divided)
1/2 C red wine
1/4 tsp sea salt
1 tsp ground black pepper
1 tsp ground smoked paprika
3 bay leaves
2 medium tomatoes chopped
2 large sweet potatoes
2 tsp cornstarch


Directions:
1. Heat oil in large sauce pan over medium-high heat
2. Add stew meat, cook stirring frequently, for 4-5 minutes or until browned
3. Add onion, carrot, and celery. Cook, stirring occasionally, for 5-6 minutes or until onion is translucent.
4. Add garlic, cook stirring frequently for 1 minutes.
5. Add 1 cup broth and wine, cook, stirring constantly. scraping bottom of pan so beef doesn't stick, for 5-8 minutes, or until liquid is reduced to half.
6. Add salt, paprika, bay leaves, pepper, and tomatoes. Bring to boil. reduce heat, gently boil stirring occasionally for 5-8 minutes, or until liquid had almost completely evaporated and tomatoes being to break down.
7. Add remaining 7 cups broth. Bring to a boil over medium-high heat. reduce heat, gently boil stirring occasionally for 2 hours.
8. Add sweet potatoes, cook stirring occasionally for 20-25 minutes or until sweet potatoes are tender
9. Combine cornstarch and water in a small bowl, whisk to blend.
10. Add cornstarch mixture to stew, cook, stirring constantly, for 2-3 minutes or until stew has thickened slightly.

Serves 6
Container equivalents:  1/2 green 1/2 yellow 1 1/2 red

original recipe courtesy of Fixate