Beef Stew with Sweet Potatoes Recipe
This beef stew features chunks of tender beef cooked low and slow with carrots and vibrant purple sweet potatoes in a rich, flavorful broth infused with delicious herbs and spices. Made easy in one pot, it's the perfect comfort meal for chilly nights and cozy weekends at home!
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.