This beef stew is as delicious as it is nourishing. I have taken the best of different recipes I’ve tried in the past, and altered it further to add additional healing foods and spices for my after-surgery recovery.
If you add the sweet potatoes at the beginning, they become very soft and thicken the liquid to make a gravy without adding corn starch. If you like your stew less thick and want your sweet potatoes to remain solid, you can add them at step 3 with the other vegetables. I encourage you to try the recipe as-is first – it’s so tasty!
Ingredients
2 lbs stewing beef
1 tbsp almond or vegetable oil
2 cups chicken broth (frozen or homemade bone broth is ideal, or powdered bone broth works well too)
3 cups hot water
4 tsp Worcestershire sauce
1 clove garlic, peeled, or ½ tsp minced garlic
I large onion, chopped
1 tsp salt
½ tsp pepper
¾ tsp turmeric
½ tsp paprika
½ tsp thyme
2 bay leaves
2 medium sweet potatoes, cubed
1.5 cups carrots, chopped
4 ribs celery, chopped
Instructions
- Heat up oil in stockpot, then brown stewing beef.
- Add chicken broth, hot water, Worcestershire sauce, garlic, onion, salt, pepper, turmeric, paprika, thyme, bay leaves and sweet potato. Cover and simmer for 1 hour. The sweet potatoes will mostly disintegrate, which thickens up the stew nicely without having to add any thickeners.
- Remove bay leaves and garlic clove (don’t remove if using minced garlic). Add carrots and celery, cover and cook another 30-35 minutes until vegetables are tender.
Do you have a great recovery recipe you’d like to share? Please send the details here, along with a photo if possible.
