Beef Stew with Sweet Potatoes is a comforting dish where tender chunks of beef, carrots, and purple sweet potatoes simmer together in a flavorful broth infused with herbs and spices. This one-pot meal, cooked conveniently in a Dutch oven, is perfect for chilly evenings or lazy weekends at home.
The recipe calls for ingredients like chuck roast, garlic, oregano, thyme, paprika, coconut aminos (or soy sauce), tomato paste, and balsamic vinegar, all simmered in bone broth (or water) to enhance the rich flavors.
After cooking, store any leftover stew in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in freezer-safe containers or bags for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop until heated through. Add a bit of broth or water as needed to maintain the stew’s consistency. Serve this comforting stew as is or with a side of crusty bread for a satisfying meal any time.
Beef Stew with Sweet Potatoes Recipe
Equipment
- Dutch Oven
Ingredients
- 1 tbsp Avocado oil
- 1 ½ lb Chuck roast cut into 1-inch pieces
- 2 tsp Sea salt
- 3 cloves Garlic finely chopped
- ½ tbsp Montreal steak spice add more if desired
- 1 tsp Oregano
- ½ tsp Thyme
- 2 tsp Paprika
- 1 tsp Coriander
- 3 medium Carrots peeled and cut into bite-size pieces
- 1 Onion chopped
- 2 Sweet purple potatoes peeled and cut into bite-size pieces
- 2 tbsp Coconut aminos or soy sauce
- 2 tbsp Tomato paste
- 1 tbsp Balsamic vinegar
- 3 cups Bone broth or water
Instructions
- Heat the avocado oil in a Dutch oven over medium heat. Add the beef and season with salt. Brown the meat, stirring occasionally, for about 10 minutes.
- Add the garlic and spices, stirring for about 30 seconds until fragrant.
- Add the carrots, onion, sweet potatoes, coconut aminos (or soy sauce), tomato paste, balsamic vinegar, and bone broth (or water). Stir to combine.
- Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 1 ½ hours, or until the meat is tender.
- Serve the stew with cooked quinoa and garnish with parsley. Enjoy!
Notes
- Choose beef with plenty of marbling for tender, flavorful bites.
- Trim excess fat, but leave a bit for flavor and moisture.
- If you have a lot of meat to brown, do it in batches to avoid overcrowding the pan, which can cause the meat to steam instead of brown.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 210Â kcal |
| Carbohydrates | 7g |
| Protein | 19g |
| Fat | 13g |
| Cholesterol | 60mg |
| Sodium | 818mg |
| Sugar | 4g |
| Calcium | 40g |
Can I Use Regular Sweet Potatoes Instead of Purple Sweet Potatoes?
Yes, you can use regular sweet potatoes if you can’t find purple ones. The taste and texture will be slightly different, but they’ll still add a nice sweetness and vibrant color to the stew. Just peel and cut them into bite-size pieces as you would with the purple sweet potatoes.
What Can I Use If I Don’t Have a Dutch Oven?
If you don’t have a Dutch oven, you can use any large, heavy-bottomed pot with a lid. A slow cooker can also work; just brown the meat and sauté the spices and garlic in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours or until the meat is tender.
How Do I Store and Reheat Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, place the stew in a pot over medium heat and cook until heated through, stirring occasionally.
You can also reheat individual portions in the microwave, heating in 1-minute intervals and stirring in between until hot. If the stew thickens too much, add a splash of water or broth to loosen it up.