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, salt and pepper in a large bowl or resealable bag. Toss the beef in the flour mixture, ensuring 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 to a slow cooker. Add remaining ingredients except the peas. Stir to combine.
  4. Cook for 4 hours on high or 8 hours on low.
  5. 30 minutes before serving add the peas to 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 Plan® Servings: 1 grain, 3 proteins, 1 vegetable