Beef and Sweet Potato Stew Recipe

As a culinary enthusiast and food blogger, the quest for the perfect comfort food is never-ending. Recently, I decided to try out a Beef and Sweet Potato Stew recipe that had been on my radar for quite some time. The results were nothing short of spectacular. The stew was a delightful blend of hearty beef and sweet potatoes, simmered to perfection in a rich, savory broth. My family, ever the critics, couldn’t get enough. They lauded the balance of flavors, the tenderness of the beef, and the subtle sweetness of the potatoes. It’s safe to say this recipe has earned a permanent spot in our family meal rotation.

Ingredients

To replicate this delicious Beef and Sweet Potato Stew, gather the following ingredients:

• 2 pounds of beef chuck, cut into 1-inch cubes
• 3 large sweet potatoes, peeled and cubed
• 1 large onion, diced
• 3 cloves of garlic, minced
• 4 cups of beef broth
• 2 tablespoons of tomato paste
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of dried thyme
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• 2 tablespoons of olive oil
• Fresh parsley for garnish

Instructions

To create this mouth-watering stew, follow these steps:

1. Prepare the Beef: Begin by seasoning the beef cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, ensuring each piece is nicely seared on all sides. Remove the beef from the pot and set aside.
2. Sauté Vegetables: In the same pot, add the onions and garlic. Sauté until the onions are translucent and the garlic is fragrant.
3. Combine Ingredients: Return the beef to the pot. Add the sweet potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, and smoked paprika. Stir well to combine all ingredients.
4. Simmer: Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the sweet potatoes are cooked through.
5. Season: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Nutrition Facts

This recipe serves approximately 6 people, with each serving containing around 350 calories. The nutritional benefits of this stew come from the protein-rich beef and vitamin-packed sweet potatoes, making it a wholesome meal option for the entire family.

Preparation Time

Preparing this Beef and Sweet Potato Stew takes about 20 minutes of active preparation time. The majority of the cooking is hands-off, requiring approximately 1.5 to 2 hours for simmering. This makes it an ideal dish for a weekend meal when you have some time to let flavors develop.

How to Serve

Once your stew is ready, consider serving it in the following ways:

• With Crusty Bread: A slice of crusty bread is perfect for soaking up the delicious broth.
• Over Rice: Serve the stew over a bed of rice for a heartier meal.
• With a Side Salad: A fresh green salad complements the richness of the stew.
• In a Bread Bowl: For a fun twist, serve the stew in a hollowed-out bread bowl.
• With Roasted Vegetables: Pair with roasted vegetables for added texture and flavor.

Additional Tips

To ensure your Beef and Sweet Potato Stew turns out perfectly, keep these tips in mind:

1. Use Fresh Ingredients: Opt for fresh, high-quality beef and sweet potatoes for the best flavor.
2. Don’t Skip the Browning: Browning the beef adds depth to the stew’s flavor, so don’t rush this step.
3. Adjust Consistency: If you prefer a thicker stew, mash some of the sweet potatoes into the broth before serving.
4. Make Ahead: This stew tastes even better the next day, so consider making it ahead for busy weeknights.
5. Freeze Leftovers: This stew freezes well, making it a great option for meal prep.

FAQ Section

Here are some common questions and answers about this Beef and Sweet Potato Stew recipe:

1. Can I use a different cut of beef? Yes, you can use other cuts such as brisket or short ribs, but you may need to adjust cooking times for tenderness.
2. What if I don’t have smoked paprika? You can substitute with regular paprika or add a dash of cayenne pepper for a bit of heat.
3. Can I make this stew in a slow cooker? Absolutely! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
4. Is there a vegetarian version of this stew? Yes, you can replace the beef with hearty vegetables like mushrooms and use vegetable broth instead.
5. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.