Name: Beef Stew with Sweet Potatoes
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 lbs stewing beef (such as chuck), cut into bite-sized cubes; 2 large sweet potatoes, peeled and cubed; 3 carrots, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 can (14.5 oz) diced tomatoes; 4 cups beef broth or stock; 2 tbsp Worcestershire sauce; 2 tbsp olive oil; 1 tsp fresh or dried rosemary; 1 tsp fresh or dried thyme; 2 bay leaves; Salt and pepper to taste; 1 tbsp cornstarch (optional, for thickening); 2 tbsp cold water (for cornstarch slurry); Fresh parsley, chopped (optional, for garnish)

Description

A cozy and nutrient-packed twist on classic beef stew, this dish combines tender chunks of beef with sweet potatoes, carrots, and savory herbs in a rich tomato-based broth. Perfect for chilly evenings, it’s hearty, flavorful, and naturally gluten-free.

Ingredients

2 lbs stewing beef (such as chuck), cut into bite-sized cubes
2 large sweet potatoes, peeled and cubed
3 carrots, sliced
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
4 cups beef broth or stock
2 tbsp Worcestershire sauce
2 tbsp olive oil
1 tsp fresh or dried rosemary
1 tsp fresh or dried thyme
2 bay leaves
Salt and pepper to taste
1 tbsp cornstarch (optional, for thickening)
2 tbsp cold water (for cornstarch slurry)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, seasoning with salt and pepper. Transfer to a plate.
In the same pot, sauté onion and garlic until fragrant.
Stir in tomato paste and cook for 1–2 minutes. Add diced tomatoes to deglaze the pot.
Return beef to the pot. Add sweet potatoes, carrots, beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours, stirring occasionally, until beef and vegetables are tender.
If desired, mix cornstarch with cold water and stir into the stew. Simmer 5 minutes until thickened.
Remove bay leaves, taste, and adjust seasoning. Garnish with fresh parsley before serving.

Notes

Chuck roast is ideal for tenderness, but brisket or bottom round also work.
For a thicker broth, mash some sweet potatoes into the stew instead of using cornstarch.
Add a splash of red wine for deeper flavor.
Butternut squash can be substituted for sweet potatoes.
This stew tastes even better the next day as flavors meld together.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Method: Simmered
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1/6 of recipe)
Calories: 420
Sugar: 8g
Sodium: 870mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 32g
Cholesterol: 85mg