Sweet Potato Beef Stew
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The coziest beef stew with the most tender chunks of beef and sweet potato that just melt in your mouth! And it’s FREEZER-FRIENDLY!
Is there anything else more cozy than a beef stew during the dead of winter? And just to be clear, when I say dead of winter, I mean anything below 50 degrees F.
Hey, you guys know I’m a California wimp.
But I know this stew will be made on the daily once we move to Chicago. I mean, hello, polar vortex stew, right? Maybe that’s what this stew should be called.
Seriously though, these tender chunks of sweet potato with the most amazing melt-in-your-mouth beef chunks cannot be beat.
And you can totally sip on the leftover red wine you use for this. It’s a win-win for all.
Not to mention, this stew is completely freezer-friendly.
I just ask that if you do plan to freeze this, I would undercook the sweet potato by just 5 minutes so that they can stay firm when frozen and reheated (without running the risk of being overcooked during the second round of cooking).
See, now you’re all stocked and ready for the next polar vortex.
Sweet Potato Beef Stew
Ingredients
- 2 tablespoons olive oil
- 2 pounds top sirloin steak, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 medium sweet onion, diced
- 1 medium carrot, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, quartered
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- ½ cup dry red wine
- 4 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 large sweet potato, about 1 1/2 pounds, peeled and cut in 1/2-inch chunks
- 2 tablespoons chopped fresh parsley 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
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This looks fantastic. I’m even thinking about trying my slow cooker to make it. Looks so good! Your photos are wonderful.
I followed this recipe to the letter, and it turned out great! It’s important to not cover the pot when simmering- in order to get that nice thick sauce. This recipe is definitely going into my family’s winter dinner rotation.
We love that!
This looks amazing for meal prep!! Looks super delicious!!
That’s a great idea!
Are you using Yams or Sweet potatoes in this recipe.
Sweet potatoes. 🙂
Where it says “set aside” for the beef does that mean remove from pan and set aside? Or just move to the side of the pan and then add onion etc.
You want to remove it from the pan completely.
This sounds amazing! Could you do it in the crockpot?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I did mine in the crackpot and it turned out great! I added corn starch at the end to thicken the sauce, but did everything else the same. If you don’t like to much liquid, I would cut the broth amount in half. Or get an extra loaf of bread!
This looks amazing- can I use a chuck roast instead of strip steak?
Sure!
I just bought some sweet potatoes and wasn’t sure how I was going prepare them. Problem solved! Perfect timing too because my anti sweet potato husband is out of town this week.
I’m not a big fan of sweet potatoes by themselves either, but I love them in this recipe. The liquid flavors everything well.
Any red wine substitutes? Or just more broth?
Additional stock would be a great substitute.
Any red wine substitutes? or just more broth?
I’d consider a tablespoon of balsamic vinegar and a splash of broth right after browning the beef. Deglaze the pan with that. That would act as a good substitute for the wine. Use more balsamic if it agrees with you. Red wine vinegar would also be fine. Neither involve alcohol, both are tasty.