It fills the house with the inviting smells of frying onions, browning meat, and nutmeg.
It begs to be eaten in front of the fireplace… with red wine and candlelight, and Celtic harp music playing in the background.
It is an eat-in-the-great-hall-of-a-Medieval-castle-during-a-blizzard sort of stew.
Note: Now is not the time to point out that neither sweet potatoes, nor cranberries, are native to Northern Europe, or that the chances of either being featured in a Medieval stew are about zero. I am indulging in a Tolkien-esque, Game of Thrones fantasy here. Okay?
Sweet & Savory Sweet Potato Stew
1 pound venison stew meat; grass-fed beef or lamb would work, too
3-4 sweet potatoes, peeled and cut into cubes
2 medium onions, cut up
1 large apple, peeled and cut into small cubes
1/4 cup each dried cranberries and raisins
1/2 cup sweet cider (or water)
1/8 tsp nutmeg
1/8 tsp cloves
Slightly more than 1/8 tsp black pepper
Slight less than 1/8 tsp white pepper
1 tsp sage
Saute the onions in 1-2 tablespoons of butter, preferably from grass-fed cows; I like Kerrygold .
Remove from the pan and set aside. Brown the meat. Return onions to pan, add sweet potatoes.
Add 1/2 cup cider, plus 1/2 cup water and the spices. I recommend using organic spices from Mountain Rose Herbs. (You can order them here.)
Cover and heat over medium heat until the sweet potatoes begin to soften.
Add raisins and cranberries and cook for about 10 minutes.
Add apple and cook for another 10 minutes.
Makes 4-5 servings.
Did you try it? What did you think? Please be sure to leave me a comment; I love to hear from you! 🙂
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