Sweet Potato Beef Stew
A hearty and flavorful beef stew simmered with sweet potatoes, carrots, cabbage, and savory herbs. This nutrient-rich dish is high in protein, packed with fiber, and perfect for a cozy family dinner or weekly meal prep.
Equipment
- 1 Large Soup Pot or Dutch Oven
- 1 wooden spoon or spatula
- 1 cutting board
- 1 Sharp Chef’s Knife
- 1 Measuring cup set
- 1 set of measuring spoons
Ingredients
- 2 tablespoons cooking oil
- 1 pound beef stew meat
- 1 small yellow onion diced
- 2 ribs celery diced
- 1 tablespoon garlic minced
- 2 tablespoons tomato paste
- 2 large sweet potatoes peeled and cubed
- 2 large carrots peeled and diced
- 2 cups cabbage thinly sliced
- 14.5 ounces canned diced tomatoes drained
- 32 ounces beef broth
- 3 cups water
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
Instructions
- Heat the pot and sear the beef: Place a large soup pot or Dutch oven on the stove over medium heat and add the oil. Once the oil is hot and shimmering, add the beef pieces in a single layer. Let them cook undisturbed for several minutes to develop a deep brown crust, then turn to brown the other sides. Avoid overcrowding the pot, as this can cause steaming instead of searing. This step locks in flavor and creates a rich base for the stew.
- Soften the aromatic vegetables: After the beef has browned, stir in the diced onion and celery. Allow them to cook for 4–5 minutes, stirring occasionally, until they soften and become translucent. The natural sweetness of the onion and celery helps balance the savory beef and adds layers of flavor to the broth.
- Stir in garlic and tomato paste: Add the minced garlic and cook for about 30 seconds, just until it becomes fragrant. Stir in the tomato paste right away and mix thoroughly with the vegetables and beef. Cooking the paste briefly allows it to caramelize slightly, enhancing its sweetness and reducing sharp acidity, which adds depth to the stew.
- Add root vegetables and cabbage: Now stir in the sweet potatoes, carrots, and sliced cabbage. Coat the vegetables in the tomato-beef mixture so they begin absorbing flavor early on. These hearty vegetables will soften beautifully as they simmer, giving the stew its satisfying texture and natural sweetness.
- Build the broth with tomatoes and liquid: Pour in the drained diced tomatoes, beef broth, and water. Stir well, scraping the bottom of the pot to release any browned bits left from searing the beef. These add incredible depth to the stew. Sprinkle in the thyme, basil, and parsley, and stir again to distribute the herbs evenly throughout the broth.
- Simmer the stew slowly: Increase the heat until the liquid just reaches a boil, then reduce it to medium-low. Cover the pot partially with a lid, leaving a small gap for steam to escape. Let the stew simmer gently for 40–45 minutes, stirring occasionally. During this time, the beef will tenderize and the vegetables will cook through while keeping their shape.
- Check doneness and adjust seasoning: Test the beef with a fork—it should be tender and easy to cut through. The sweet potatoes and carrots should be soft but not mushy. Taste the broth and adjust the seasoning with additional salt, pepper, or herbs if needed. If the broth is too thin, let it simmer uncovered for a few extra minutes, or mash a few sweet potato pieces into the liquid to thicken naturally.
- Serve and enjoy warm: Remove the pot from the heat once everything is tender and flavorful. Ladle the stew into bowls, making sure each serving includes beef, vegetables, and plenty of broth. Garnish with fresh parsley if desired and serve hot with cornbread, crusty bread, or a fresh salad on the side.
Notes
- Browning the beef first adds layers of rich flavor to the stew.
- Cutting vegetables into even pieces ensures they cook at the same rate.
- Sweet potatoes add natural sweetness while balancing the savory broth.
- Simmering gently prevents the beef from becoming tough.
- Adjust broth thickness by simmering uncovered for a few minutes if needed.
