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Hearty Sweet Potato Stew with Beef and Vegetables Recipe

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3.8 from 25 reviews

This hearty Sweet Potato Stew combines tender beef chuck roast with nutrient-packed sweet potatoes, vibrant vegetables, and a flavorful blend of spices. Perfect for a cozy meal, this stew offers a balanced mix of protein and vegetables simmered to a comforting, rich consistency. Ideal for cold days or when you crave a wholesome, satisfying dish with a touch of natural sweetness.

Ingredients

Beef and Seasoning

  • 1 pound beef chuck roast, cut into 1/2-inch chunks
  • 2 tablespoons flour
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper

Vegetables

  • 3 cups chopped sweet potatoes
  • 1/4 cup chopped celery
  • 1 small yellow onion, finely diced
  • 1 (8-ounce) bag baby carrots
  • 1 1/2 cups frozen corn
  • 1 (14.5-ounce) can diced tomatoes

Seasonings and Liquids

  • Cooking spray
  • 1 bay leaf
  • 1 teaspoon minced garlic
  • 1/2 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon beef bouillon powder
  • 1 cup water

Instructions

  1. Prepare the Beef: Pat the beef chuck roast pieces dry and place them in a bowl. Sprinkle with flour, seasoned salt, and pepper, tossing to coat all pieces evenly. This seasoning and flour coating helps develop flavor and thicken the stew later.
  2. Sear the Beef: Lightly spray a large pot or Dutch oven with cooking spray and heat over medium-high heat. Add the beef chunks in batches, browning them on all sides until a crust forms, about 4-5 minutes per batch. Remove beef and set aside.
  3. Sauté Aromatics: In the same pot, add the diced onion, chopped celery, and minced garlic. Cook until the onion is translucent and fragrant, about 3-4 minutes, scraping up any browned bits from the beef to incorporate flavor.
  4. Add Vegetables and Liquids: Return the browned beef to the pot. Add chopped sweet potatoes, baby carrots, frozen corn, diced tomatoes (with juices), bay leaf, paprika, Worcestershire sauce, beef bouillon powder, and 1 cup of water. Stir well to combine all ingredients.
  5. Simmer the Stew: Bring the stew to a gentle boil, then reduce the heat to low and cover with a lid. Let simmer for about 1 to 1.5 hours until the beef is tender and the sweet potatoes are soft, stirring occasionally to prevent sticking.
  6. Finish and Serve: Once cooked, remove the bay leaf. Stir in the finely chopped fresh parsley for a burst of freshness. Taste and adjust seasoning with additional salt or pepper if desired. Serve warm and enjoy.

Notes

  • Note 1: Use firm sweet potatoes to ensure they hold their shape during simmering.
  • Note 2: Fresh parsley adds brightness to the stew; you can substitute with cilantro if preferred.
  • This stew can be made in advance and reheated; flavors develop nicely after resting.
  • For a thicker stew, mash a few sweet potato pieces into the broth during the last 10 minutes of cooking.

Find it online: https://recipethrive.com/hearty-sweet-potato-stew-with-beef-and-vegetables-recipe/