Sweet Potato And Onion Stew Recipe

Fusion cuisine

Sweet Potato and Onion Stew recipe

About this recipe

A hearty and flavorful dinner featuring tender beef chuck roast, seasonal vegetables, and a rich apple cider glaze. Perfect for a cozy evening meal.

Ingredients

  • - Thyme Bunched Herb
  • 50G Pepper Black Ground BWFO
  • 1 Kg Yellow/White Onion 1kg
  • 100 G Jumbo Garlic 100g
  • - Red Sweet Potato
  • 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
  • 1.5Kg Portobello Mushrooms, 1.5Kg
  • - Ktc Vegetable Oil
  • - Mccormick Cumin Powder
  • - Natco Ground Cinnamon 100g
  • 50G Top-Op Clove Powder 50g
  • 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
  • 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
  • 300G Brown Sugar With Ginger, 300G
  • - Schwartz Ground Nutmeg
  • - Tropical Sun Onion Powder
  • 3 X 200 Ml Santal No Sugar Pear

Instructions

  1. 1. In a large stockpot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat until hot.
  2. 2. In a small bowl, combine 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground clove, and 1/4 teaspoon ground ginger. Set this spice mixture aside.
  3. 3. Skip this step as it references the beef chuck roast.
  4. 4. Add 1 diced yellow onion to the pot and cook for about 3 minutes, stirring frequently. Then, add 3 minced garlic cloves and cook for an additional 2 minutes, stirring constantly.
  5. 5. In a small bowl, mix 1 tablespoon of onion powder with 1 1/4 cups of vegetable broth. Pour this mixture into the pot along with 1 cup of pear juice and 3 tablespoons of brown sugar. Increase the heat to medium-high and stir well, scraping up any browned bits from the bottom of the pot.
  6. 6. Skip this step as it references the beef chuck roast.
  7. 7. While the roast is cooking, prepare 2 cups of cubed sweet potato and 1 cup of sliced portobello mushrooms. Sprinkle the sweet potatoes with 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon.
  8. 8. After 2 1/2 hours, add the seasoned sweet potatoes and mushrooms to the pot. Stir gently to combine, cover, and continue simmering for another 30 minutes, or until the vegetables are fork-tender.
  9. 9. Remove the thyme sprigs and transfer the vegetables to a serving platter. Cover to keep warm.
  10. 10. Skim any fat from the cooking juices in the pot. Gradually simmer the mixture, stirring constantly, until it reduces slightly and thickens naturally.
  11. 11. Serve the cooked vegetables, drizzling the reduced cider glaze over the top. Enjoy your savory autumn roast!