Columbian Beef and Sweet Potato Stew
Dive into the rich and flavorful world of South American cuisine with this Colombian Beef and Sweet Potato Stew. Perfectly seared beef chuck is simmered to tender perfection in a spiced broth infused with cumin, paprika, and the vibrant zest of lime. Sweet potatoes and red bell pepper add a subtle sweetness and a pop of color, while fresh cilantro ties everything together for an authentic, aromatic finish. This hearty, one-pot recipe is not only comforting but also packed with wholesome ingredients, making it ideal for family dinners or meal prep. With minimal prep time and bold flavors straight from Colombia, this stew is your go-to for a warming, global-inspired meal.
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Recipe Information
Ingredients
- 1 lb beef chuck (cut into 1-inch cubes)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 2 medium fresh tomatoes (diced)
- 4 cups beef broth
- 2 medium sweet potatoes (peeled and cut into 1-inch cubes)
- 1 medium red bell pepper (sliced into strips)
- 0.5 cup cilantro (chopped)
- 1 medium lime (juiced)
Instructions
Season the beef cubes with salt and black pepper evenly.
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the seasoned beef to the pot in batches and sear on all sides until browned, about 5 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, ground cumin, and sweet paprika. Cook for 1-2 minutes until the spices are fragrant.
Stir in the diced tomatoes and cook for another 3-4 minutes until the tomatoes begin to break down.
Return the seared beef to the pot and pour in the beef broth. Bring the mixture to a boil.
Lower the heat to a simmer, cover the pot, and cook for 60 minutes, stirring occasionally to prevent sticking.
Add the sweet potatoes and red bell pepper strips to the pot. Continue to simmer, uncovered, for an additional 20-25 minutes, until the sweet potatoes are tender.
Stir in the chopped cilantro and lime juice. Adjust seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6471 mg | 281% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 31.0 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3952 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
