Sweet Potato Stew

I have to admit that when this was cooking I really had my doubts.  Who puts allspice and cloves in beef stew?  I was skeptical that my children would even eat it, so I gave everyone small portions in order to avoid having to throw out 5 full bowls of soup.  I cooked it a while back and froze it, then it spent the day today in the crock-pot, smelling up our house.  Then a Christmas Miracle!  They all loved it.  They asked for more!  They cleaned their bowls.  Amazing!  So now I must share it with you.


1 lb trimmed stew meat
1/2 cup yellow onion, thinly sliced
1 tsp minced garlic
2 cups reduced-sodium beef broth
1/4 tsp allspice
1/4 tsp ground cloves
1 Tbs Worcestershire sauce
1/8 tsp sea salt
1/8 tsp black pepper
2/3 cup sweet potato, peeled and diced
1/2 cup green string beans
1/4 cup carrots, peeled and thinly sliced
1/2 cup celery, thinly sliced


1.  Coat pan with cooking spray and place over medium heat.  Sear all sides of stew meat, then reduce heat to low.  Add beef broth, onions, Worcestershire sauce and all spices.  Stir gently to coat.  Cover pan and let simmer for 90 minutes.
2.  Thinly slice celery and carrots; cut beans into bite-size pieces; peel and cube sweet potato.
3.  Stir in all veggies, then cover and let cook on medium-low (simmer) for an additional 40 minutes.
4.  If desired, thicken stew by adding a tablespoon of whole-wheat flour with a small amount of water.

Sorry I don't have a picture.