Spicy Sweet Potato and Black Bean Beef Stew

A hearty fall stew to leave you warm and satisfied

© Nicole Jackson

Oct 29, 2009

This is such an easy yet hearty fall stew full of color. The chili powder gives it a little bit of a kick that balances and compliments the sugar of the sweet potatoes nicely while the black beans and corn give it a bit of a southwestern flare. The beef can easily be omitted to make this a vegetarian stew. Either way, you'll want to serve it alongside some whole grain rolls to soak up every last drop of goodness.

Go ahead and share with loved ones, but beware, the leftovers reheat very well and are especially delicious after they’ve been given a day to let the flavors really marry. You may just want to save them all for yourself and enjoy as a sack lunch or a late night snack.

Ingredients:

• 1 can black beans
• 1 can corn
• 1 can diced tomatoes with chilies
• 2 cups water
• 1 onion
• 4 cloves garlic
• 1 shallot
• 2 T olive oil
• 1.5 lbs beef, suitable for stewing, or 1 vegetable bullion cube
• 2 C water
• 1 1/2 t cumin
• 1 t chili powder
• 1 T salt
• 1 T pepper
• 4 whole bay leaves
• 1 1/2 T italian seasoning
• 2 medium sweet potatoes
• sour cream for dollops upon serving

Directions:

1. Chop onion, shallots and garlic and saute with olive oil in large pot over medium heat untill the onions become translucent, about two minutes.
2. Cube your beef and add to the onions along with all of your seasonings. (Note that the chili powder can be adjusted depending on your taste for heat) Allow the meat to brown slightly with seasonings for about 2 minutes. If you are making this a vegetarian dish, it's a good idea to add a vegetable bullion cube in place of the beef to give your stew a little more flavor (add an additional 8 ounces of water with this).
3. Add your beans, corn and tomatoes with all their juices as well as the 2 cups of water. Stir all your ingredients together well and bring to a boil.
4. Cut your sweet potatos into thick rounds (about 1/2 inch) and add to the pot. These will float on top and begin to steam and soften as the stew cooks.
5. Reduce heat to low and cover. Let your stew simmer for 45 minutes to 1 hr or until the sweet potatoes are soft enough to cut with a spoon. The sweet potatoes will begin to break up into smaller chunks but shouldn't turn to mush unless overcooked.

Spoon a dollop of sour cream into each bowl just before serving. Pairs nicely with a bold red wine such as a cabernet.

Serves 6

Gorgeous Colors

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