A popular Spanish-influence dish that is so quickly and easy to prepare. It may be served as a soup or stew depending on the amount of liquid added. Absolutely delicious with cauliflower rice or brown rice.
11/2 tablespoons oil/fat of your choice
5 cloves garlic, minced
10 shallots or 1 onion, diced
4 small tomatoes, diced
12 oz (350 g) mix of ground beef/pork/turkey (optional mix)
1 tablespoon fish sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 sweet potatoes, peeled and cubed
3 cups (1 liter) beef stock
Parsley or coriander leaves (cilantro), coarsely chopped, to garnish
1 Heat the oil in a saucepan and stir-fry the garlic until golden brown. Add the shallots or onion and stir-fry for 2 minutes. Then add the tomatoes and cook until they soften.
2 Add the ground beef and season with the fish sauce and pepper. Stir-fry for 5 minutes to brown the meat. Add the sweet potatoes and beef stock, and bring to a boil. Reduce the heat and simmer, uncovered, over low heat until the beef and potatoes are cooked, about 20 minutes (add more beef stock if needed or if you prefer a more soupy dish).
3 Ladle the stew into a large serving bowl and garnish with fresh parsley or coriander leaves. Serve hot with cauliflower rice or brown rice.