Paleo Beef and Sweet Potato Stew

Directions

1. 1
   Watch how to make this recipe.
2. 2
   Preheat the oven to 400 degrees F.
3. 3
   Poke holes in the sweet potato halves with a fork.
4. 4
   Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
5. 5
   Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
6. 6
   Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
7. 7
   Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes.
8. 8
   Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
9. 9
   Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
10. 10
    Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth.
11. 11
    Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper.
12. 12
    Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.