Sweet Beef Stew
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Beef. Sweet Potatoes. Onions. Pomegranate juice?
I still have POM juice in my fridge, somehow. I wanted to make stew but I was wishing I had some wine to deglaze the pan – voila, a use for the POM. Well, some of it at least.
After the weekend I had of eating lots of wonderful fresh, local foods it was great to get back home and make something with our own local foods. The beef is from Richardson Farms, and the sweet potatoes came in our CSA box from Johnson’s Backyard Garden. I’m still jealous of the California markets, but after living in the upper Midwest for 25 years I know how lucky I am to have a year-round market and CSA program.
I used a CrockPot but this can certainly simmer in a stockpot over low heat instead.
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Sweet Beef Stew
Ingredients
- 1 pound stew meat
- 1/2 cup pomegranate juice
- 1/4 cup flour
- 3 sweet potatoes, peeled and diced
- 1 large onion, chopped
- 3 carrots, diced
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground chipotle pepper
- 1/2 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- salt
- pepper
- About 2 cups water
Instructions
- Heat a saucepan with a small amount of oil over medium heat. Dredge beef in flour and place in pan, cooking until browned.
- Meanwhile, put potatoes, onions, and carrots in a Crock Pot. Once the meat is browned, add it to the pot. Return saucepan to the burner. Pour pomegranate juice into saucepan and scrape up any bits that had stuck to the pan, mixing well with the juice. Pour into pot and stir the mixture well. Add spices and mix well before adding water.
- Cook on low for about 8 hours.
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Nutrition
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About Megan
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
pom in a stew makes TOTAL sense….
just found your blog – i’m actually going to be in austin this weekend!
Great recipe and picture! Very innovative.
POM stew is a great idea! I’ve always thrown dried cherries into my venison stew, this is a similar flavor I’d guess… sweet and a little tart?
I’m in Chicago, btw, and very much appreciate your comment on year-round farmer’s markets. There is one here now indoors in the winter, but the offerings are pretty paltry from Nov – April.
@Mathea – Your venison stew sounds good! I love venison but don’t have it too often. I wonder what kinds of things are at your market in the winter. Greenhouse-grown stuff?
This sounds fantastic. Great use of the POM.
This post made me appreciate our so cal markets even more….and want some stew.
thanks Meghan
On a cold day nothing beats a big bowl of beef stew. Had some fabulous versions of it last year traveling in Ireland and England (most of them contained Guinness). How does the POM affect the flavor? I typically use wine or a lager of some sort to make my stew. Makes it heartier and a bit zippy.
It is a little sweeter than I would call ideal, but I don’t know if that is because of the POM, the sweet potatoes, or a combination of the two. I think we used four potatoes when we made it, so that’s why I dropped it down to three in the recipe.
I like the idea of infusing pom juice into a stew sort of a savory/sweet thing going on. This sounds really comforting and delish
I bet the POM really tenderized the meat, although after cooking for 8 hours it was probably really tender anyway. thanks for the recipe.
A delicious stew! I love the Pom here!
Great idea for using up your POM! The sweet potatoes were a clever addition as well.