By: Erin Fitz
Servings: 4 to 6
1 tablespoon extra virgin olive oil
1 lb. lean beef roast (cut into 1/2-inch pieces) or lean ground beef
1 cup coarsely chopped yellow onion
1 lb. sweet potatoes, peeled and diced into 1/2-inch pieces (about 4 cups)
1 (28 ounce) can organic diced tomatoes, undrained
2-3 cloves fresh garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 to 1/4 teaspoon red pepper flakes, 1/8 teaspoon (or to taste) cayenne pepper
1 teaspoon Kosher salt
Instructions: Stove top directions: In a large pot or dutch oven, heat the oil over medium-high heat. If using a roast, sear until lightly browned on all sides. If using ground beef, cook thoroughly until no longer pink (you can drain off any excess fat after cooking, although this isn’t usually necessary if you use good quality lean beef.) Add onion and cook 2 to 3 minutes, or until just softened.
Add sweet potatoes, diced tomatoes, garlic, spices, and salt; stir well. Cover and reduce heat to low or to a temperature that allows mixture to slightly simmer. Cook 45 minutes to an hour, stirring occasionally, or until potatoes are cooked through and meat is tender.
Slow cooker directions: Cook meat and onions in a large pot or pan as directed above. Once the meat is seared or cooked, use a slotted spoon to move mixture into a large slow cooker. Add remaining ingredients, stir well, and cook on low for 4 to 6 hours.
Notes: This recipe is easily doubled! On a side note, my non-paleo and sweet potato loathing hubby loved this recipe.. So I know it’s a keeper!