Sweet Potato Hamburger Stew
I had the awesome opportunity to take part in an “off the grid” camping trip recently. Was I scared? A bit... not of being without wi-fi or running water or electricity… but of how I would manage clean eating (especially paleo/ AIP friendly). The prepackaged, highly processed foods that usually accompany these types of trips were out of the question. So what did I do? Instead of being worried or scared, I took it as a personal challenge to see how I could pull it off!
This stew was one of the things I made! Along with some fat bombs, coconut granola and bone broth, this delicious pot of nutrient dense goodness sustained me for the weekend. That’s the beauty of working with organic and pasture raised foods is that you’re sure to have all the nutrients found naturally in the animal or plant...and believe me I needed every ounce of fat, protein, minerals and vitamins in this soup! Plus, it was darn tasty 😋.
For this stew, you can use any variety of sweet potato. I used purple because it’s a little more “earthy” and just had that “let’s go camping” feel to it. If you use purple, just know that it will turn the leftovers purple!
•1/2 tbsp coconut oil
•1/2 white onion, diced
•2 garlic cloves, minced
•1 lb ground beef
•1 tsp sea salt (more to taste if needed)
•2 tsp garlic powder
•2 tsp onion powder
•2 tsp dried oregano
•2 carrots, chopped
•1 celery stalk, chopped
•1 purple sweet potato, cubed
•4 cups beef bone broth
•2 cups fresh baby kale or baby spinach
Set your instant pot to Sauté. Add the onions and cook until just-tender.
Add the minced garlic and cook until fragrant.
Add the ground beef and cook until browned and the fat has rendered.
Add remaining ingredients, close the instant pot, and set to Manual for 11 mnts.
Quick release the pressure at the end of cycle. Add more seasonings if desired.
Place a handful of kale or spinach into each serving bowl and ladle the soup over it.