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! ---------------------------------------------------------------------------
Nutrition
Ingredients
