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Sweet Potato Beef Stew

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A hearty and comforting beef stew made with tender beef chunks, sweet potatoes, mushrooms, and vegetables simmered in a rich savory broth with herbs. Perfect for cold days and satisfying family meals.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds top sirloin steak, cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium sweet onion, diced (about 1 cup)
  • 1 medium carrot, peeled and diced (about 3/4 cup)
  • 2 celery ribs, diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, quartered
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup beef broth
  • 4 cups beef stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 large sweet potato (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Heat the olive oil in a large stockpot or Dutch oven over medium heat.
  2. Season the cubed beef with salt and black pepper.
  3. Add the beef in batches and cook for 6 to 8 minutes until browned on all sides. Remove and set aside.
  4. Add the diced onion, carrot, and celery to the same pot and cook for 3 to 4 minutes until slightly tender.
  5. Stir in the minced garlic and quartered mushrooms and cook for another 3 to 4 minutes until softened.
  6. Sprinkle the flour over the vegetables and add the tomato paste. Stir and cook for about 1 minute until lightly browned.
  7. Pour in the beef broth while scraping the bottom of the pot to loosen the browned bits.
  8. Add the beef stock, thyme sprigs, bay leaves, and return the browned beef to the pot.
  9. Bring the mixture to a boil, then reduce heat to low and simmer for about 30 minutes until the beef starts becoming tender.
  10. Add the cubed sweet potatoes and continue simmering for about 20 minutes until the potatoes are tender and the stew thickens.
  11. Remove the thyme sprigs and bay leaves.
  12. Stir in the chopped parsley and adjust seasoning with salt and pepper if needed.
  13. Serve the stew hot.

Notes

  • You can add peas, corn, or green beans during the last 10 minutes for extra vegetables.
  • Chuck roast or stew meat can replace top sirloin but may require longer cooking time.
  • For a thicker stew, mix 1 tablespoon flour with 2 tablespoons water and stir in during the last few minutes.
  • Butternut squash or regular potatoes can be used instead of sweet potatoes.
  • This stew tastes even better the next day as the flavors deepen.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420 kcal
  • Sugar: 6 g
  • Sodium: 620 mg
  • Fat: 16 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 38 g
  • Cholesterol: 95 mg

Find it online: https://cooksplash.com/sweet-potato-beef-stew/