Serves 6 - 1/2 green, 1/2 yellow, 1 1/2 red
1 teaspoon olive oil
1lb 10oz raw lean beef stew meat
1 medium onion, chopped
1 medium carrot, chopped
4 cloves garlic, finely chopped
8 cups low-sodium organic beef broth
1/2 cup red wine
1/4 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon ground smoked paprika
3 bay leaves
2 medium tomatoes, chopped
2 large sweet potatoes, cut into 1 inch pieces
2 teaspoons corn starch
Heat oil in large sauce pan over medium-high heat.
Add stew meat; cook, stirring frequently, for 4-5 minutes. or until browned.
Add onion, carrot, celery; cook - stirring occasionally for 5-6 minutes, or until onion is translucent.
Add garlic; cook for a minute.
Add 1 cup broth and wine; cook stirring constantly, scraping bottom of pan so beef doesn't stick, for 5-8 minutes or until liquid has almost completely evaporated, and tomatoes begin to break down.
Add remaining 7 cups broth. Bring to a boil over medium-high heat. Reduce heat, gentle boil, for 2 hours stirring occasionally.
Add sweet potatoes, cook for 20-25 minutes or until they are tender.
Combine cornstarch and water in a small bowl, whisk to blend. Add to stew; cook stirring constantly for 2-3 minutes or until stew has thickened slightly.