Beef Stew With Sweet Potatoes And Collard Greens

• Servings : 8
• Prep Time : 30 minutes
• Cook Time : 8:0 hour
• Ready In : 8:30 hour

One of the most comforting dishes during the fall and winter is beef stew!  This recipe combines two great Southern favorites in this classic dish- sweet potatoes and collard greens!

Ingredients:

• 2 lbs. beef stew meat
• 2 onions, sliced
• 2 sweet potatoes, peeled, cut into 1.5 inch cubes
• 1 lb. collard greens*, shredded or cut
• 12 oz. beer
• 1 tbsp. worcestershire sauce
• 3 oz. tomato paste
• 2 cups beef broth
• 1/2 cup flour
• 2 tsp. pumpkin pie spice
• 2 tsp. garlic powder
• 2 tsp. dried oregano
• 2 tsp. dried rosemary
• 1/8 tsp. red pepper flakes
• 2 bay leaves
• 1/2 tsp. black pepper, plus more for seasoning beef
• 1.5 tsp. kosher salt, plus more for seasoning beef
• 3 tbsp. butter
• 3 tbsp. olive oil

Directions:

Step 1

This recipe was created for a crock pot, but it can be adjusted to cook in an oven. Please see below for instructions. *Collard greens may be substituted for turnip greens or kale.

Step 2

Heat olive oil and butter in a large pot over medium to medium high heat. Add 1/3 of the stew meat and sprinkle with salt and pepper. Cook for a few minutes on each side until nicely browned, and the remove to a plate.

Step 3

Repeat process until all of the beef has been browned. Hold all of the beef on a plate.

Step 4

Turn heat down to medium low, and whisk in flour. Cook for 1 minute, and then add beer, whisking constantly to release all of the brown bits on the bottom of the pan.

Step 5

Whisk in tomato paste and cook for another minute, whisking constantly to ensure mixture is smooth.

Step 6

Stir in beef broth, worcestershire sauce, pumpkin pie spice, garlic powder, oregano, rosemary, red pepper flakes, kosher salt, and black pepper.

Step 7

Add collard greens to the pot, and stir until combined and greens are slightly wilted, 5 minutes.

Step 8

Combine collard green mixture, beef with accumulated juices, sweet potatoes, and onions together in the bowl of a slow cooker. Submerge bay leaves once the rest is combined.

Step 9

Cook on low for 8-10 hours.

Source: greers.com

Country Italian Beef Stew

Satisfy any appetite with this flavor-filled stew. Rosemary and basil amp up the Italian zest while keeping calories and carbs to a minimum.

Ingredients:

• 2 pounds boneless beef chuck pot roast
• 8 ounces tiny new potatoes, halved or quartered
• 2 medium carrots or parsnips, peeled and cut into 1- to 2-inch pieces
• 1 medium onion, chopped (1 cup)
• 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
• 1 teaspoon dried rosemary, crushed
• 1 14 1/2 - ounce can lower-sodium beef broth
• 1 cup dry red wine or lower-sodium beef broth
• 1 6 - ounce can tomato paste
• 2 tablespoons quick-cooking tapioca
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 -2 cups fresh basil leaves, spinach leaves, or torn escarole

Directions:

1. Trim fat from roast. Cut roast into 2-inch pieces; set aside. In a 4- to 5-quart slow cooker combine potatoes, carrots, onion, and fennel. Add meat to cooker; sprinkle with rosemary.
2. In a medium bowl whisk together broth, wine, tomato paste, tapioca, pepper, and garlic. Pour over all in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in basil just before serving.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 325 cal., 6 g total fat (2 g sat. fat), 89 mg chol., 485 mg sodium, 25 g carb. (4 g fiber, 6 g sugars), 36 g pro.

Diabetic Exchanges

Fat (d.e): 1; Starch (d.e): 1; Vegetables (d.e): 1; Lean Meat (d.e): 4

Source: diabeticlivingonline.com