Beef Stew with Sweet Potatoes
Delicious served with my Ultimate Corn Bread
or artisan dinner rolls/bread
Ingredients
- 1/4 c. unbleached all-purpose white flour
- 1 t. dried basil, crushed
- 1/2 t. garlic salt
- 1/2 t. ground cumin
- 1/8 t. cayenne pepper
- 1-1/2 lbs. beef stew meat, cubed
- 1 med. onion, chopped
- 2 Tbls. olive oil
- 10 oz. can of beef consommé soup
- 6 oz. beer
- 1/2 c. water
- 2 large sweet potatoes, peeled and cubed (3/4-inch)
- 2 Tbls. diced jalapeno peppers
- 1 t. bottled hot pepper sauce
Instructions
In a plastic bag, combine the flour, dried basil, garlic salt, cumin and cayenne. Add beef cubes, a few at a time, shaking to coat.
In a large pot, lightly brown meat in hot oil; add the chopped onion. Cook and stir until onions are tender.
Stir in beef consommé soup, beer and water. Bring mixture to a boil and reduce heat to low. Cover and simmer for 1 hour and 15 minutes. Stir periodically.
Add sweet potatoes, jalapeño and hot pepper sauce.
Cover and simmer on low heat for about 30 minutes, or until potatoes are tender. Stir occasionally.
NOTE: Serves 4-5.