Get my Email Exclusives!
Subscriber-only goodness delivered straight to you.
Real Food Liz/Liz Wolfe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Regarding other affiliate links and affiliate relationships: I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. An underlined hyperlink denotes a sponsored, affiliate or Amazon Services LLC link from which I earn or have earned a fee. For more information, click here.
Make this southwest sweet potato stew in the pressure cooker or slow cooker for a warm winter dinner!
It's cold. It's not the good kind of cold, like the “yay, it's boot season!” kind of cold. It's the I-can't-feel-my-earlobes kind of cold. It is BAD cold. Cruel cold. It's the Royals losing in the bottom of the 9th in Game 7 of the World Series kind of cruel cold.
So all I want to do is:
- sit on the couch with a mug o' hot something,
- perpetrate some snuggles, and
- eat Southwest Sweet Potato Stew.
Not necessarily in that order.
This stew is smoky, hearty, and the spices add a smoky touch of extra heat to get you warmed up for snuggle time. Am I sounding like a creeper?
I'm ok with that.
Because I made this stew in my handy-dandy pressure cooker (the most amazing tool EVER), all the moving parts came together easily and quickly.
If you choose to make it in the slow cooker instead, you'd probably want to roast the sweet potatoes separately and add them right before you serve so they don't get mushy. 6 hours on high OR 8 hours on low should do it.
- 1 lb. beef stew meat
- 2 Tbs. cooking fat (I used ghee)
- Salt & pepper to season
- 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
- 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
- Shredded green cabbage
- Juice from ½ lime
- Preheat the oven to 400°.
- While oven is preheating, liberally season all sides of the stew meat with salt & pepper.
- Heat a skillet on the stove to medium-high with 1 Tbs. of cooking fat.
- 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.)
- Set seared meat aside.
- Toss the sweet potato chunks, jalapeńo, and garlic in 1 Tbs. cooking fat (melted, obviously) and smoked paprika.
- Spread veggies across a baking sheet. They'll all roast together. (Snuggling, remember?)
- Roast veggies at 400° for 30 - 40 minutes.
- 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.)
- Add the seared stew meat to the pressure cooker.
- 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).
- 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.
- You're finally done. Top with shredded cabbage and a squeeze of lime. Eat.
Want more? Try my Email Exclusives!
Stay in the know & get exclusive subscriber-only goodies!