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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
- 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
- About 2 cups water
- 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.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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…