Hearty Beef Sweet Potato Stew

Hearty Beef and Sweet Potato Stew

This stew is a delicious and satisfying meal that’s perfect for a cozy night in. The beef is slow-cooked until tender, and the sweet potatoes add a touch of sweetness to the savory broth.

Ingredients:

• 1 tablespoon olive oil
• 1½ pounds beef chuck stew meat, cut into 1-inch cubes
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups beef broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 medium sweet potatoes, peeled and diced
• 1 cup frozen peas
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Season beef cubes with salt and pepper. Working in batches, brown the beef on all sides. Remove the browned beef from the pot and set aside.
2. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, thyme, and rosemary, and cook for another minute.
3. Pour in the beef broth and diced tomatoes. Bring to a boil, then scrape up any browned bits from the bottom of the pot.
4. Return the browned beef to the pot. Reduce heat to low, cover, and simmer for 1½ hours, or until the beef is tender.
5. Add the sweet potatoes to the pot and simmer for an additional 20 minutes, or until the sweet potatoes are tender.
6. Stir in the frozen peas and cook for another 2-3 minutes, or until the peas are heated through.
7. Taste and adjust seasonings with additional salt and pepper, if desired.
8. Serve hot, garnished with chopped fresh parsley (optional).

Tips:

• For a thicker stew, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the stew during the last few minutes of cooking.
• If you don’t have beef broth, you can use chicken broth or vegetable broth.
• You can add other vegetables to this stew, such as green beans, corn, or mushrooms.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.