Vegetable Stew with Beef Friday, March 9, 2012
1 medium sweet potato, peeled and cubed
1 medium potato, peeled and cubed
1 medium onion, peeled and cut into 8 wedges
1 cup celery, sliced into about ½ inch pieces
2 carrots, peeled and cut into chunks
1 lb beef stew cubed
1 TBSP cooking oil
2 to 3 cups beef stock
2 TBSP soy sauce
salt and pepper to taste
In a large pot, heat oil to medium and add the beef. Brown, stirring, until lightly browned. Add all vegetables, beef stock, and soy sauce. Bring to a boil and reduce heat to a simmer. Cover and allow to cook until the vegetables are just tender. Add salt and pepper to taste and serve hot.
For an interesting additional flavor, stir in about ¼ cup smooth peanut butter with the salt and pepper.