Sweet Potato Autumn Stew

I had this for the first time during my Grand Canyon trip and it is YUMMY! Perfect on a crisp fall day which we are finally getting here in Texas in November. I had it will chicken, but you can make it with beef too.

-1 teaspoon vegetable oil
-1 pound lean beef stew pieces, cubed chicken breasts, cubed
-1/2 cup chopped onion
-1 clove garlic, minced
-3 1/2 cups water
-3 teaspoons beef or chicken bouillon granules (or you can substitute 3 1/2 cups beef or chicken broth for the water and bouillon)
-1 (14.5 ounces) sliced stewed tomatoes (not drained)
-2 cups peeled, diced sweet potato
-1 1/2 cups diced red potato
-1 cup sliced mushroom (optional)
-1/4 teaspoon allspice
-1/4 teaspoon cloves
-1/2 teaspoon salt
-1/2 cup frozen petite green peas

NOTE: you can substitute any veggie you want. I usually do a bit less potatoes and add 1 or 2 cups of chunked butternut squash--awesome taste and healthier too.)

Heat vegetable oil in large stock pot over med-high heat. When hot, add meat, onion, and garlic. Cook 4 to 5 minutes or until done. Add water, bouillon, tomatoes, both potatoes, mushrooms, spices, and salt. Bring to a boil. Cover and reduce heat; simmer for 25 minutes or until veggies are tender. Add peas and cook 5 more minutes. Excellent garnished with sour cream and served with hot crusty bread.

I'm sure this can be made in a crock pot, but I've never tried.

Calories: 250, Protein 29g, Carb 43 g, Fat 7 g (saturated 2 g), cholesterol 69 mg, sodium 560 mg.

From the kitchen of Bethany Keller.