Beef, Yucca and Sweet Potato Stew

It’s that time of year where the chill is beginning to last a little longer and a big pot stewing away on the stove is just what’s needed. This stew is a little sweet, a little spicy, a little savory and full of flavor. Enjoy over rice, barley, orzo or grits. Serve in vintage gravy pots, while the sun is still out for a rustic, autumn meal outdoors. Enjoy and happy weekend!

  • about 1 pound of beef rib bones
  • about 2 pounds of yucca
  • 1 medium sweet potato
  • 68 ounces water (8 & 1/2 cups)
  • 1 star of anise
  • fresh grating of nutmeg
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon good quality, apple balsamic vinegar
  • sea salt
  • fresh ground black pepper

First cut the yucca into larger yet manageable pieces, so that you can easily remove the outer skin and discard. Usually they are coated with wax and if you look carefully there is a thin layer under that wax that is fairly easy to remove with a paring knife. Be careful. Once the outer layer is removed, cut into chunks. Use a good knife and be extra careful. Combine the beef, yucca chunks, star of anise, water and sea salt in a large Dutch oven. Cover and bring to a boil on high heat. Once it comes to a boil, lower the heat to the lowest setting and simmer for half an hour. (Remove any film that rises to the top of the surface along the way.) Add in the sweet potato and simmer for an additional 2 hours. Remove the beef bone and allow to cool. In the meantime, add in the Sriracha sauce, nutmeg and black pepper. Adjust the seasoning as needed. Once the bone is cool enough to handle, remove the meat and break it up, using a fork. Discard the bone and add in the beef to the stew along with the vinegar. Heat long enough so the meat is warmed through. Serves about 6. Great as leftovers.


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