Southwest sweet potato stew
Prep time
Cook time
Total time
Created by:
Serves: 4 servings
What you need
For the meat
  • 1 lb. beef stew meat
  • 2 Tbs. cooking fat (I used ghee)
  • Salt & pepper to season
For the stew veggies
  • 1 large sweet potato, chopped into ½" chunks
  • 1 jalapeńo pepper, sliced into thirds and carefully seeded (as in, use gloves and DON'T touch your eyes) OR if you're brave you can keep the seeds. Either way, don't touch your eyes.
  • 3 whole cloves of peeled garlic
  • 1 Tbs. cooking fat (I used ghee)
  • 1 tsp. smoked paprika
For the stew base
  • ½ large yellow onion, chopped
  • 1 14.5 oz (approx) can crushed tomatoes
  • 3-4 cups beef, chicken or veggie broth (depending on how liquid-y you like your stew)
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. cayenne pepper (or more if you're brave)
  • Juice from ½ lime
For garnish:
  • Shredded green cabbage
  • Juice from ½ lime
What to do
Before you cook, decide if you want to make this in a slow cooker or a pressure cooker. See my note above the recipe.
Make the stew meat
  1. Preheat the oven to 400°.
  2. While oven is preheating, liberally season all sides of the stew meat with salt & pepper.
  3. Heat a skillet on the stove to medium-high with 1 Tbs. of cooking fat.
  4. Once the skillet is heated, add the stew meat to sear on all sides. (Don't crowd the meat; make sure there's a few inches of space between each piece so they sear and don't steam. Sear in batches if needed.)
  5. Set seared meat aside.
Make the veggies
  1. Toss the sweet potato chunks, jalapeńo, and garlic in 1 Tbs. cooking fat (melted, obviously) and smoked paprika.
  2. Spread veggies across a baking sheet. They'll all roast together. (Snuggling, remember?)
  3. Roast veggies at 400° for 30 - 40 minutes.
Make the stew while the veggies roast
  1. Combine chopped onion, crushed tomatoes, broth, oregano, cumin, salt, pepper, cayenne pepper, and lime juice in your pressure cooker and give it a good stir. (If you want to blend it super well, use your immersion blender.)
  2. Add the seared stew meat to the pressure cooker.
  3. Cook for 12 minutes with the pressure regulator rocking slowly (that's medium-high) then cool the cooker at once (according to manufacturer's instructions).
Finish the deal
  1. When the veggies are done roasting and the pressure cooker has cooled, chop up the jalapeńo and garlic and add them, along with the sweet potatoes, to the stew.
  2. You're finally done. Top with shredded cabbage and a squeeze of lime. Eat.
Recipe by Real Food Liz at