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Beef Stew with Sweet Potatoes

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A hearty one-pot stew featuring tender chunks of beef, sweet potatoes, and aromatic vegetables simmered in a savory, herb-infused broth for a comforting and nutritious meal.

Ingredients

  1. 2 lbs beef chuck or stew meat, cut into bite-sized cubes
  2. 2 tbsp olive oil
  3. 1 onion, chopped
  4. 3 cloves garlic, minced
  5. 2 carrots, sliced
  6. 2 celery stalks, sliced
  7. 2 large sweet potatoes, peeled and cubed
  8. 2 tbsp tomato paste
  9. 6 cups beef broth
  10. 2 tbsp Worcestershire sauce
  11. 2 bay leaves
  12. 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  13. Salt and pepper, to taste
  14. 2 tbsp cornstarch (optional, for thickening)
  15. Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.

  1. Season beef cubes with salt and pepper, then brown in batches. Remove and set aside.
  2. In the same pot, sauté onions, garlic, carrots, and celery until softened.
  3. Stir in tomato paste and cook for 1–2 minutes to develop flavor.
  4. Return beef to the pot and add beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 1½–2 hours, or until beef is tender.
  6. Add sweet potatoes and cook for 20–25 minutes, until tender but not mushy.
  7. For a thicker stew, whisk cornstarch with water and stir in during the last 5 minutes of cooking.
  8. Remove bay leaves, garnish with parsley, and serve hot.

Notes

  1. Add parsnips or turnips for more root vegetable variety.
  2. Use red wine in place of some broth for richer flavor.
  3. A pinch of cinnamon or smoked paprika adds warmth.
  4. For slow cooker: Cook on low for 8 hours or high for 4–5 hours, adding sweet potatoes in last hour.
  5. For a balanced flavor, replace half the sweet potatoes with white potatoes.

Nutrition

Find it online: https://thefamilycooking.com/beef-stew-with-sweet-potatoes/