Beef Stew-Topped Sweet Potato

There are things that I love, and then there are things that really sorta bug me.

I Love:  Christmas.  Leggings.  A glass of wine and unsalted pretzels after work on a Friday (try it). 

This Bugs Me:  When my stylist cuts my hair shorter than I asked for.  When people don't say please and thank you.  Slow drivers.

I Love:  Jack, my fat cat. 

Cat on a new wool rug.

Some things are just black and white. 

Fortunately hair grows, karma is real, and this beyond quick stove-top beef stew and sweet potato recipe is part of my life.  (Jack will always be black and white, though).

Seriously, it's sorta ridiculous how delicious and easy this is.  This alone is enough to cancel out what bugged me today.

Just so you know, I generally stay away from adding canned soup to recipes.  You know, that oozy, globular mess of cream of anything soup?  No can do. (My mom says I have too many rules for myself.  It wasn't until I started this blog that I realized she could be on to something.) 

Instead, I added a light barley soup to lean steak cubes and crispy veggies, balancing out the sodium by seasoning with pepper and garlic only.  The quick shot of sour cream at the end adds richness, and the warm sweet potato absorbs all the flavors. 

I Love: DVR.  The fireplace.  My bucket-sized Pottery Barn stew bowls.  Thursday nights.

Beef Stew-Topped Sweet Potato
Adapted from Cooking Light Magazine
Yields 2-4 servings
1-2 sweet potatoes (depending on how many people you're serving)
1 tsp extra virgin olive oil
1 c baby carrots, sliced in matchsticks
1 lb flank steak, cut into strips or 1-inch pieces
1 small onion, sliced thin
1 tsp garlic powder
Ground pepper
1 c green beans, trimmed and cut into 1-inch pieces
1 can Progresso Light Savory Vegetable Barley Soup
1/4 c light sour cream
Fresh parsley (optional)

Pierce the sweet potatoes all over with a fork, and microwave for 4-5 minutes.  Be careful, the potatoes will be very, very hot!

Heat the oil in a large skillet over high heat, and add the carrots, beef, onion, garlic powder and pepper.  Cook 5-7 minutes, stirring, until the beef is brown.

Add in the green beans and stir to coat.

Stir in the soup, and bring the mixture to a boil.  Cook over medium heat 7-10 minutes longer, stirring until thick.

Turn off the heat, and stir in the sour cream.

Top 1/2 of the sweet potato with the beef and vegetable mixture. Add the fresh parsley as desired.

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