Beef, Mains, Soups & Stews, Vegetables

Pot Roast & Greens Stew with Yams

This is an invented recipe, based on my desire for yams and savory-tangy-pungent beef stew.

Ingredients:

  • 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)

Method:

  1. Over medium heat, brown the meat in olive oil (both sides) and remove from the pan.
  2. Saute onion, shallot, celery and mixed greens until soft-ish.
  3. Put the garlic and a few sprigs of thyme in the center of the greens and place the roast meat over it.
  4. 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.
  5. 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.
  6. 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!).

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3 thoughts on “Pot Roast & Greens Stew with Yams

  1. In all honesty, it took forever to cook the sweet potatoes. It may be a good idea to not poke the tin foil and make the steam stay in to cook the potatoes. I am not, clearly, a sweet potato expert…yet 🙂

  2. Shundrikka Owens says:

    I just tried the same thing “made up” and went on-line to see if anyone else has tried it and how it turned out. I actually put everything including sweet potatoes in one pot. added traditional sweet potato spices and wondering if meat will be too sweet. So was it good?

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