South American Creole Stew
Intriguing flavors combine in this sweet and spicy stew. Creole spices are teamed with sweet potato and apple for a real taste treat.
1 tbsp. vegetable oil
1 lb. lean beef, cut into 1-in. cubes
1 onion, chopped
1 sweet red pepper, chopped
2 jalapeño peppers, chopped
4 garlic cloves, minced
1 1⁄2 tsp. dried oregano
1 14-oz. can whole tomatoes, drained and chopped
2 141⁄2-oz. cans beef broth
1 sweet potato, peeled and cubed
1 bay leaf
1 19-oz. can white beans
2 Granny Smith apples, cored and thinly sliced
2 small zucchini, sliced 1⁄2-in. thick
- In large pot, heat oil over medium-high heat, add beef and brown about 3 min. Transfer beef to plate and set aside. Reduce heat to medium and add onion, red pepper, jalapeños, garlic, and oregano; cook 5 min.
- Add tomatoes, broth, sweet potato, and bay leaf; bring mixture to a boil and reduce to low. Add beef, cover, and gently simmer 30 min.
Add white beans, apples, and zucchini, and cook 10 min. or until apples are just tender. Remove bay leaf and serve.