Saturday, February 9, 2013

Night's Watch Sweet Potato Stew Recipe

I've been exploring cooking a little bit with my boyfriend. It's really important to learn a bit about cooking if you're going to adopt a healthier lifestyle. Let me preface this with the fact that I would kill myself if I had to cook every night of the week. That's why I pre-make my salads for the week. If you put in a little time on your day off, you can easily prepare yourself for a delicious and nutrition-concious week full of home made food that only requires a quick zap in the microwave to prepare. I'm definitely a beginner in the kitchen, but it's been really fun to level a new crafting skill by picking appealing dishes out of the blue and then trying to make them using recipes we find online. I really crave warm comforting vittles during these cold winter months so we have experimented with a few stew recipes and I've made plenty of little changes (like using less salt, low-sodium beef broth, and sweet potatoes instead of regular) to make this final recipe perfect for someone looking for something both delicious AND nutritious! Stew normally needs to cook for hours on end, but if you are careful to cut the meat, veggies, and potatoes into small enough pieces, you won't need as long to achieve that tender yummy goodness!

So without further ado, here's Anne and Brandon's recipe for:

Night's Watch Sweet Potato Stew
(best if eaten whilst watching Game of Thrones)
Sworn Brothers by tyusiu on Deviant Art
This recipe serves 6.
Cook Time: 2 hours (You'll need about 30 minutes of prep time on top of that).

  • 3 lbs boneless chuck roast, cut into 1 to 2-inch pieces
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 2 onions, cut into 1-inch chunks
  • 1/4 cup flour
  • 2 cloves of minced garlic
  • 1 cup red wine
  • 1 1/2 cups low sodium beef broth
  • 1/4 tsp dried rosemary
  • 1 bay leaf
  • 1/4 tsp dried thyme
  • 2 carrots, peeled, cut into 1-inch slices
  • 1 stalks celery, cut into 1/2-inch slices
  • 2 sweet potatoes, peeled and cut in 1 inch cubes
This is extremely important. Before you begin, recite this oath:

Ok! Now you're a member of the Night's Watch. You are filled with the honor of your order and are soon to be filled with stew! Now roll for initiative. 

  1. On medium-high heat, add the vegetable oil to a large pot that has a lid. 
  2. Wait for it to smoke a bit and then add the beef and brown very well. It may take a few batches to brown all the meat. Add salt whilst the beef is browning. 
  3. After the beef is browned, remove the it with a slotted spoon set aside. 
  4. Add the onions and sauté for until they soften. 
  5. Reduce heat to medium-low, add the flour, and cook for 2 minutes. You will want to stir often. 
  6. Add the garlic. Cook for 1 minute. 
  7. Add wine and deglaze the pan. Scraping any brown bits stuck to the bottom of the pan. The flour should thicken with the wine and it should come to a simmer. 
  8. Let it simmer for about 5 minutes, and then add the beef broth, bay leaves, thyme, rosemary, and the beef. 
  9. Return to a gentle simmer. Now cover and cook on low heat for about 1 hour. 
  10. Add carrots and celery. Simmer covered for another 30 minutes.
  11. Add sweet potatoes, stir, then cover and simmer for another 30-45 minutes. They cook faster than normal potatoes, so make sure you check back around the 30 minute mark to make sure they're getting soft, but not so soft that they're completely falling apart when you stir.
  12. Once you're happy with the tenderness of the meat, veggies, and sweet potatoes, turn off the heat and let it sit covered for about 15 minutes. Now it's ready to serve!
I generally eat about a cup and a half of this stew with a salad on the side, but of course you can serve it as you like! Let me know how you like the recipe and if you do make any changes, feel free to post them in the comments to share your variations and advice!

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