You can substitute butternut squash for the sweet potatoes in this recipe if you'd like. This stew is excellent served over the Root Vegetable Cakes, which are also featured this month.
Prep Time: 20 minutes
Serving Size: 1 cup
1 tablespoon olive oil
1 1/2 pounds lean beef stew meat (chuck or round)
1 onion, diced
2 carrots, sliced 1/2 inch thick rounds
2 celery stalks, diced
2 1/2 cups fat-free, reduced sodium beef broth
1/2 cup prunes, diced
1 cup hot water
2 sweet potatoes (about 6 ounces each), peeled and diced into 1 inch chunks
1 1/2 teaspoons ground cinnamon
1 teaspoon ground black pepper
1 teaspoon salt (optional)
1/4 cup chopped parsley
MAKE IT GLUTEN-FREE: Ensure your ingredients are gluten free and this dish can be gluten-free.
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