Beef and Sweet Potato Stew

Diabetic + Gluten Free + Heart Healthy

 

Accented with the deep flavors of coffee and chocolate, this sirloin tip beef stew is a hearty dinner for a winter night. The tender beef will taste like it was cooking all day, but it can be ready in about an hour. 

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 lbs beef sirloin tip roast, cut into 1/2-inch cubes
  • 1/8 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chopped onion
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 cans (14.5 oz each) peeled whole tomatoes, undrained
  • 4 cups beef broth (gluten-free if needed)
  • 3 carrots, peeled and cut into 1-inch chunks
  • 2 oz bittersweet chocolate, chopped
  • 3 Tbsp strong brewed coffee
  • 1 Tbsp minced fresh thyme
  • 2 Tbsp minced fresh parsley

Preparation

  • In a stockpot, heat 1 tablespoon of the oil over medium-high heat. Season beef with salt and pepper. Add the beef to the pot and cook until browned on all sides. With a slotted spoon, remove the beef. Add the remaining tablespoon olive oil and heat until hot. Add the onion and sweet potatoes. Cook, stirring occasionally, until the onion is softened.
  • Meanwhile, in a blender or food processor, puree tomatoes and their juices.
  • Return the beef to the pot. Add the tomatoes and the broth. Bring the mixture to a boil. Add the carrots. Reduce heat and simmer, covered, until the meat and vegetables are tender, about 45 minutes.
  • Add the chocolate and brewed coffee, stirring until well blended. Add the thyme and parsley.

Nutrition Facts

Serving size: About 1 cup

Per Serving:

  • Calories: 331
  • Fat: 17g
  • Saturated Fat: 6g
  • Cholesterol: 39mg
  • Sodium: 650mg
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 21g

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Date Last Reviewed: February 1, 2021