Sweet Potato Beef Stew
A hearty beef stew featuring sweet potatoes that hold their shape and add a natural sweetness, creating a flavorful and comforting dish.
Ingredients
For the Beef Base
- 3 pounds chuck roast, cut into 2-inch cubes High collagen content breaks down into gelatin, creating natural body.
- 2 tablespoons vegetable oil High smoke point prevents burning during searing.
- 1 large yellow onion, diced (about 2 cups) Provides sweet foundation notes that complement the sweet potatoes.
- 4 cloves garlic, minced Use fresh for maximum aromatic impact.
- 3 tablespoons tomato paste Concentrated umami that deepens overall flavor complexity.
For the Sweet Potato Elements
- 2 pounds sweet potatoes, peeled and cut into 1.5-inch chunks Choose firm, unblemished potatoes for best texture retention.
- 1 pound baby carrots or 4 large carrots, cut into 1-inch pieces Adds color and natural sweetness that harmonizes with sweet potatoes.
- 3 stalks celery, chopped Provides essential aromatic base and textural contrast.
For the Liquid Foundation
- 6 cups low-sodium beef broth Quality matters; avoid high-sodium versions that can overpower delicate sweet potato flavors.
- 1 cup red wine (optional but recommended) Deglazes pan and adds depth; substitute with additional broth if preferred.
- 2 leaves bay leaves Essential for traditional stew flavor profile.
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried Complements both beef and sweet potato flavors perfectly.
For Seasoning Mastery
- 1/4 cup all-purpose flour For dredging beef and natural thickening.
- 2 teaspoons kosher salt Start with less; you can always add more.
- 1 teaspoon freshly ground black pepper Fresh grinding makes a noticeable difference.
- 1 teaspoon smoked paprika Adds subtle smoky depth that enhances the comfort food appeal.
Instructions
Preparation
- Cut chuck roast into uniform 2-inch cubes, trimming large pieces of fat but leaving some marbling for flavor.
- In a large bowl, combine flour, salt, pepper, and smoked paprika. Dredge each piece of beef in the mixture.
Searing
- Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the dredged beef cubes until deeply golden brown, about 2-3 minutes per side.
Building Flavor
- Remove seared beef and reduce heat. Add the onion and cook until softened, then add garlic and cook until fragrant.
- Add tomato paste and cook for 2 minutes until it darkens slightly.
Deglazing
- Add red wine to deglaze the pan, scraping up browned bits. Let simmer for a few minutes.
- Return beef to the pot, adding broth, bay leaves, and thyme.
Simmering
- Bring to a gentle boil, then reduce heat to a gentle simmer. Cover and cook for 1 hour 30 minutes.
- Add sweet potatoes and carrots, stirring gently. Simmer for another 45 minutes until beef is tender.
Finishing Touches
- Add chopped celery in the last 15 minutes of cooking, adjust seasoning before serving, and remove bay leaves.
Notes
Sweet potatoes can be peeled and cut up to 24 hours in advance. The stew's flavor improves after a day in the refrigerator.