This is an invented recipe, based on my desire for yams and savory-tangy-pungent beef stew.
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 1 onion, chopped
- 4 yams (bake separately with butter)
- 2-3 bay leaves
- vegetable broth
- a splash of red wine
- 3 stalks of celery, chopped
- beef roast
- a few sprigs of fresh thyme
- one bunch parsley
- few handfuls of mixed greens (chard, kale, collard greens, mustard greens, etc)
- Over medium heat, brown the meat in olive oil (both sides) and remove from the pan.
- Saute onion, shallot, celery and mixed greens until soft-ish.
- Put the garlic and a few sprigs of thyme in the center of the greens and place the roast meat over it.
- Cover with vegetable broth and a splash of wine, add the bay leaves, parsley, and more thyme (and rosemary if you like). Cover and turn the heat down low, simmer for 3-4 hours.
- Peel the sweet potatoes and chop into squares. Place them in a casserole dish with a few tbsp of butter, cover with tin foil, and bake at 400 degrees for 50-60 minutes.
- Add some stew to bowls, garnish with a few spoonfuls of baked sweet potato. Eat with crusty bread (whole wheat with walnuts is the best!).