Sweet Potato Beef Stew
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Course
Main Course, Soup
Sweet Potato Beef Stew
Description
Sweet Potato Beef Stew highlights chunks of browned sirloin steak simmered alongside sweet potatoes, cremini mushrooms, and a classic mirepoix of onions, carrots, and celery. The stew is thickened with a mixture of flour and tomato paste, enriched by a splash of dry red wine and beef stock, and flavored with fresh thyme and bay leaves. The slow simmering makes the beef tender while allowing the sweet potatoes to cook through yet hold their shape, contributing a subtle sweetness to the broth.
The texture blends the hearty chew of meat and vegetables with the soft, yielding sweet potato. The savory notes from garlic, mushrooms, and herbs provide depth, making it a sustaining dish. It is served immediately after cooking, offering a thick, flavorful stew with fresh parsley stirred in at the end for a hint of brightness.
Because it cooks in one pot, this stew is convenient for making ahead and freezing individual portions for later reheating. The notes advise cooling fully before freezing and reheating gently to maintain tenderness and flavor.
Ingredients
- 2 tablespoons olive oil
- 2 pounds sirloin steak diced, top
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 onion diced, medium sweet
- 1 carrot peeled and diced, medium
- 2 celery diced, ribs
- 3 cloves garlic minced
- 8 ounces cremini mushrooms quartered
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- ½ cup red wine dry
- 4 cups beef stock
- 4 thyme sprigs, fresh
- 2 bay leaf
- 1 sweet potato about 1 1/2 pounds, peeled and cut in 1/2-inch chunks, large
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
- Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
- Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
- Serve immediately.
Notes
- Cool the stew completely before freezing in single-serving bags for quick thawing and reheating.
- To reheat, thaw overnight in the refrigerator and warm over low heat, stirring occasionally for even heating.
User Reviews
Overall Rating
4.8
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