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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Beef broth and herbs pair nicely with the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. I'm a happy camper spending my time in the kitchen creating delicious dishes like this. - Helen Vail, Glenside, Pennsylvania Ingredients:
1 can (14-1/2 ounces) beef broth |
3/4 pound ground beef |
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes |
1 small onion, finely chopped |
1/2 cup v8 juice |
2 teaspoons golden raisins |
1 garlic clove, minced |
1/2 teaspoon dried thyme |
pinch cayenne pepper |
Directions:
1. In a large saucepan, bring broth to a boil. Crumble beef into broth. Cover and cook for 3 minutes, stirring occasionally. Add the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until meat is no longer pink and potatoes are tender. Yield: 4 servings.
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