Homemade Sweet Potato & Beef Stew
Loaded with tender, melt-in-your-mouth beef roast, soft sweet potatoes and Yukon Gold potatoes all bathed in a thick, savory red gravy, this old fashioned beef stew is absolutely pure comfort in a bowl.
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Servings: 5 people
Ingredients
- 2- 2.25 pound beef chuck roast, trimmed and cut into 1" cubes
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 1 teaspoon coarse ground black pepper
- ⅓ cup all purpose flour
- ½ cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 bay leaves
- 1 medium yellow or sweet onion, sliced into 6 large wedges
- 2 medium sweet potatoes, peeled and chopped into 1" pieces
- 2 medium Yukon gold potatoes, peeled and chopped into 1" pieces
- chopped parsley, optional
Instructions
- Heat olive oil in a large Dutch oven or pot. Add cubed beef, salt, pepper and garlic. Cook until all outsides of the beef are browned, stirring occasionally. Sprinkle in flour over the beef. Continue to stir until all of the beef is evenly coated and flour begins to brown.
- Pour in red wine to deglaze, or scrape up any browned bits from, the bottom of the Dutch oven. Whisk in 1 cup of beef broth, continuing to whisk until all of the flour is dissolved. Add tomato paste and Worcestershire sauce and whisk until smooth. Stir in rest of beef broth, dried thyme, rosemary and bay leaves. Let simmer for 30-40 minutes.
- Add chopped sweet potatoes, Yukon potatoes and onion. Allow to low simmer, stirring occasionally, for 30 minutes or until potatoes and beef are fork tender. If beef needs a little more time, simmer for another 15 minutes or so. If desired, before serving, stir in a tablespoon of chopped parsley.
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Notes
Prep Ahead:
Prep the potatoes, onions and beef chuck roast 1 day in advance. Cover potatoes with cold water in an air tight container in the refrigerator to keep them from turning brown. Trim & cut roast, place in a zip top bag, cover with beef or chicken broth to keep the meat moist, seal and refrigerate. Simply drain ingredients to use the next day!
Freezing:
Portion out family-sized portions for easy suppers or single servings for a warm lunch, place in freezer safe containers and freeze for 2-3 months. Defrost frozen stew overnight in the refrigerator and reheat in the microwave.