Beef and Sweet Potato Stew

Makes 6 servings (1 1/2 cups per serving)

Ingredients

  • 1 tbsp all-purpose flour
  • ¼ tsp salt
  • 1 tsp pepper
  • 2 lb. stewing beef, cut into 1-inch cubes
  • 1 tbsp canola oil
  • 1 tbsp balsamic vinegar
  • 2 cups beef stock
  • 1 cup onion, chopped
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, chopped
  • 1 cup sweet potato, peeled and chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ¾ cup frozen peas

Preparation

  1. Combine flour with salt and pepper. Toss the beef in the flour mixture, making sure all sides of the beef are evenly coated.
  2. Heat oil in pan on medium-high heat and brown the beef.
  3. Transfer the browned beef into a slow cooker along with all of the other ingredients except the peas.
  4. Allow to cook for 4 hours on high or 8 hours on low.
  5. 30 minutes before serving add the peas into the slow cooker. Cook until peas are heated through.
  6. Serve and enjoy!

Nutritional analysis per serving: 307 calories, 14 g fat, 24 g protein, 20 g carbohydrate (16 g available carbohydrate), 4 g fibre, 292 mg sodium

My Viva Servings: 1 grain, 3 protein, 1 vegetable