Description
A hearty, nourishing stew that combines tender beef, sweet potatoes, and seasonal vegetables simmered in a savory broth. Perfect for cozy fall dinners and meal prep.
Ingredients
Beef Stew:
- 2 lbs beef stew meat, cubed
- 2 tbsp olive oil
Vegetables:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 parsnip, chopped (optional)
Broth and Seasonings:
- 4 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
Garnish:
- Fresh parsley, for garnish
Instructions
- Heat olive oil: In a large Dutch oven or pot, heat olive oil over medium-high heat.
- Brown beef: Brown beef cubes on all sides, then remove and set aside.
- Sauté vegetables: Add onion, carrots, celery, and parsnip to the pot. Sauté for 5 minutes until softened.
- Add seasonings: Stir in garlic, thyme, rosemary, and tomato paste. Cook for 1 minute until fragrant.
- Cook stew: Add beef back to the pot along with sweet potatoes, diced tomatoes, beef broth, and bay leaves. Stir well. Bring to a boil, then reduce heat. Cover and simmer for 1½ to 2 hours, until beef is tender.
- Season and garnish: Discard bay leaves, season with salt and pepper, and garnish with fresh parsley.
Notes
- For a thicker stew, mash a few sweet potato chunks directly into the broth before serving.
- Can be made in a slow cooker: Cook on low for 7–8 hours or high for 4–5 hours.
- Leftovers store well in the fridge up to 4 days, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop / One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
