Michele Urvater

Beef, Garlic, and Sweet Potato Stew

Preparation info
  • Makes:

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The sweetness of the potatoes and headiness of the garlic enhances the richness of the beef. A salad of greens or broccoli or green beans would be a lovely start or finish to this meal. Or, serve this with an exotic grain dish, like quinoa or millet, to soak up the lovely stew juices.

Ingredients

  • 4 medium-size sweet potatoes, about 1½ pounds
  • 1 to 1½ pounds beef chuck or stew meat

Method

  1. Peel the sweet potatoes and cut them into 1-inch cubes. Cut the beef into 1-inch cubes. Peel the garlic cloves but leave them whole.
  2. Combine all the ingredients except the salt and pepper in your pressure cooker. Bring the liquid to a boil over medium-high heat. Cover the pressure cooker, lock the lid, and slowly bring to full pressure. Cook at full pressure fo