In a small Dutch oven, on the stove top, brown your stew pieces in some oil; add minced garlic and cook another 2 minutes. Add the sofregit tomato base, broth, bay leaf, crushed juniper berries and dried rosemary or sage. Continue to cook over low heat, maintaining a slight simmer for about 1½ hours.

I prefer to roast my sweet potatoes separately in a cast-iron skillet at 450° so they brown and hold their form. Alternately, you can add small chunks of sweet potatoes to the stew in the remaining 30 minutes of the cook time.

* The broth was made from bones from previous meals, and the sofregit made from summer tomatoes in August. Having these prepared staples in the freezer and the pantry makes a difference in the quality of the stew and reminds me of the value of the work!