RECIPE: Easy recipe for sweet potato beef stew

Inspired by an Italian dish I had at Mambo Italia, Sweet potato stew is something you definitely try.

It is possible to substitute regular potatoes with sweet potatoes.

Kenyans are fond of having sweet potatoes for breakfast or as a snack, but they are extremely versatile.

They are also incredibly rich in beta-carotene, which is converted to vitamin A to support good vision and your immune system

They are also packed with fibre and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain.

You can add meat, pork or chicken and they all taste great.

Ingredients

• 2 tablespoons cooking oil
• 1kg beef, diced
• Salt and freshly ground black pepper, to taste
• 1 medium onion, diced
• 1 medium carrot, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 tablespoons tomato paste
• ½ cup dry red wine, OPTIONAL
• 4 cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 large sweet potato, cut in chunks
• Dhania, garnish

Preparation

Step 1

Heat oil in a large sufuria over medium heat.

Step 2

Season your beef with salt and pepper, then add it to the sufuria until it browns.

Step 3

Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Add garlic and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Then add in flour and tomato paste until lightly browned, about 1 minute.

Step 4

Stir in wine or water, scraping any browned bits from the bottom of the sufuria.

Step 5

Stir in the beef stock, thyme, bay leaves and simmer until beef is very tender, about 30 minutes.

Stir in sweet potatoes and simmer until potatoes are just tender. You can add corn starch to thicken the stew.

Adjust the salt and pepper, then garnish with Dhania.

Serve immediately with rice, chapati or eat it as it is.