Brooke's Sweet Stew

bsg_mcwill 0

"This stew recipe is one that I like to throw together when I don't want to spend hours in the kitchen but have the time to let it cook. The carrots and sweet potatoes give it a hint of sweet flavor. It can fit into the vegetarian diet with a small substitution, and it's easy, healthy, and delicious! The best part about it is it's versatility, since you can change it up by using any leftover meats and veggies, cutting the cooking time down by at least half! Enjoy!"


6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Add olive oil to a stew/soup pot and heat on medium.
  2. 2. Add beef stew meat and brown. (Vegetarians skip this step.)
  3. 3. Add onion, garlic, celery, carrots, red bell pepper, and green bell pepper, and cook until onions are transparent.
  4. 4. Add wine and let steam up. (Until there's little to no steam left, so the alcohol cooks down a bit.)
  5. 5. Add both cans of broth and bring to a low boil.
  6. 6. Add squash and sweet potato, cover, reduce heat to low, and let cook for 1 1/2 hours.
  7. 7. Add mushrooms and peas and let cook for 3-5 minutes (until heated through).
  8. 8. Serve!
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