It's Fall and that means it's time for stew

Today was the first blustery day we've had this Fall.  It makes me want to carve some pumpkins and cook something warm and comforting like stew!  I'm pulling this recipe out of my personal archives.  I came up with this dish after Mark and I discovered Japanese sweet potatoes up in Sonoma.  These sweet potatoes have red skins and a white flesh that is sweeter than that of regular sweet potatoes.  I also used some blended Heirloom tomatoes from Balakian Farms, but any crushed or blended tomatoes will do.  I think this stew would taste even better if it was raining outside and you were curled up in front of a roaring fire.

Heirloom Tomato Beef Stew

1 1/2 lbs beef flap meat

1 - 2 T olive oil

1 large onion, diced

1  clove garlic, minced

1 T chopped orange peel, pith removed

1 cup chopped crimini mushrooms

1 16 oz jar Balakian Farms Organic Blended Heirloom Tomatoes (Cherokee Purple)

2 oz. dry vermouth

1 tsp. herbs de Provence

1 lg Japanese sweet potato, peeled and cubed                       

1 T balsamic vinegar

Maldon sea salt & fresh cracked black pepper

Pat the meat with paper towels and season with a pinch of salt.  In a large frying pan or French oven, brown the meat in olive oil until a good crust forms.  Note:  you may want to cut the meat into smaller chunks and brown them in batches if necessary.  

Place all of the browned meat back into the Dutch oven.  Top the meat with the chopped onion, garlic, orange peel, mushrooms, tomatoes and vermouth. Bring to a boil, then lower heat. Add the herbs de Provence and simmer for 2 hours or until meat is tender.  Add the sweet potatoes and cook for 15 minutes more or just until potatoes are tender.  Drizzle with balsamic vinegar, season with salt & pepper and serve.