Stovetop Beef And Sweet Potato Stew

• 1 lb stew meat, chopped into 1-inch cubes
• 1 large sweet potato, peeled and chopped into 1-inch cubes
• 1 large onion, diced
• 3 carrots, peeled and diced
• 3 celery ribs, diced
• 3 tablespoons olive oil, divided
• 2 low-sodium beef bouillon cubes
• 2 cups water
• 1 cup tomato bisque soup (I use Amy's Creamy Tomato Bisque)
• sea salt (to taste)
• pepper (to taste)
• 1 pinch pumpkin pie spice
• 1 pinch red pepper flakes (optional)

1. - Heat 2 T olive oil on medium high heat in a large heavy stew pot or dutch oven. Add the stew meat in a single layer and brown on all sides. Remove from pan and set aside (along with any juices).
2. - Heat remaining Tbsp of olive oil on medium heat. Add the onion, celery, and carrots. Cook until the onion is translucent, about 5 minutes.
3. - Add sweet potato, water, bouillon, stew meat, and tomato bisque. Stir and bring to a boil.
4. - Cover and simmer on low heat until sweet potatoes are tender, about 10-15 minutes depending on size of potato.
5. - Remove from heat and season with season with sea salt, pepper, and a pinch of pumpkin pie spice. I also like to add a pinch of red pepper flakes for a little kick.
6. - Enjoy!

stew meat, sweet potato, onion, carrots, celery, olive oil, water, tomato bisque soup, salt, pepper, pumpkin pie spice, red pepper

Taken from www.food.com/recipe/stovetop-beef-and-sweet-potato-stew-488367 (may not work)