Sweet Beef Stew Recipes

SWEET AND SOUR BEEF

Steps:

• Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
• Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
• Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

BEEF AND SWEET POTATO STEW

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place chunks of meat into a large baking pan. Add sweet potatoes, carrots, celery, onions, and mushrooms.
• Combine tomato puree, water, gravy mix, garlic, thyme, garlic salt, and black pepper in a bowl. Pour over meat and vegetables in the baking pan. Cover with aluminum foil.
• Bake in the preheated oven for about 3 hours.

SWEET-AND-SOUR BEEF STEW

Steps:

• In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

SWEET POTATO BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

MOROCCAN BEEF AND SWEET POTATO STEW

Steps:

• Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef Stew Meat, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 9 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with salt, as desired.
• Serve over couscous. Garnish with almonds and parsley, if desired.
• This recipe can be made in a 6-quart electric pressure cooker. Place beef and tomatoes in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 15 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add flour, cumin, cinnamon, salt, red pepper, sweet potatoes and raisins; stir. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 10 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Serve over couscous and top as desired with almonds and parsley. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)

SWEET-SOUR BEEF STEW

Steps:

• Brown meat, half at a time, in hot oil.
• (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.)
• If using Crockpot, drain and transfer meat to Crockpot.
• Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir.
• Cook on high for 6-8 hours.
• For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened.
• Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).

SWEET BEEF STEW

Steps:

• In a pressure cooker, brown beef, onions and garlic in oil over medium heat. Stir in salt, ginger, pepper and nutmeg. Combine the apricot nectar, soy sauce, molasses and brown sugar; pour over meat. Close cover securely; place pressure regulator on vent pipe., Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 20 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; allow pressure to drop on it's own., Remove meat with a slotted spoon. Combine cornstarch and water until smooth; gradually add to pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in meat and serve over rice.

SLOW COOKER BEEF STEW WITH SWEET POTATOES

Steps:

• Gather the ingredients.
• Cut the stewing beef into bite-size pieces.
• In a bowl or a paper bag or food storage bag, toss the stew beef with the flour and 1/4 teaspoon each salt and pepper .
• Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Add the coated beef cubes and sliced onion to the pan and cook, stirring, until the beef is well browned.
• Peel the sweet potato and cut into 1 to 1 1/2-inch cubes. You should have about 2 1/2 to 3 cups of cubes.
• Place the sweet potato cubes in the crock pot; add beef and onions.
• Mix beef broth with cinnamon and pour over beef mixture.
• Cover and cook on low 7 to 9 hours, or until the beef is tender.
• Taste and adjust seasonings with salt and pepper, as needed.
• Add peas or green beans during the last 15 to 20 minutes.
• If you would like to thicken the stew, combine the flour and water and stir to make a smooth paste. Add to the stew and turn to HIGH. Cook for about 10 minutes longer, or until thickened.
• Serve this beef stew with biscuits or crusty bread .
• Enjoy!