Sweet Potato Stew
Beef broth and herbs complement the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. — Helen Vail, Glenside, Pennsylvania
Ingredients
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 3/4 pound lean ground beef (90% lean)
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 small onion, finely chopped
- 1/2 cup V8 juice
- 1 tablespoon golden raisins
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- Dash cayenne pepper
Reviews
This was great! I didn’t have V8 juice so I substituted diced canned tomatoes instead. This is a recipe I’ll be making again!
I cook most of my soup or stew recipes in a Pressure Cooker shortening the cooking & prep times!
I had some sweet potatoes to use up and stumbled upon this recipe. I wasn't sure if the flavors would blend well, but I was pleasantly surprised at how good the stew tasted. I will definitely make this again!
My husband and I really enjoyed this, and it was so quick and easy.