Beef and Sweet Potato Stew

sweet potato-beef stew in bowl

Photo by Johnny Miller

Makes 8
Prep 25 m
Stand 10 m
Cook about 3 1/4 hours



  1. 1 of 5 Heat oven to 325 degrees . Whisk flour with 1 1/2 tsp salt and the pepper. Heat 1 1/2 tbsp oil in a large heavy oven-safe pot over high. Toss half the beef with flour mixture and add to pot. Cook, turning, until browned all over, 3 to 4 min per side. Transfer to a bowl. Add 1 1/2 tbsp oil to pot and repeat with remaining beef, transferring to bowl when browned.
  2. 2 of 5 Reduce heat to med-high. Add 1 tbsp oil to pot and stir in onion and celery. Cook 4 to 5 min. Add garlic and cook 1 min. Stir in tomato paste and cook, stirring, 1 min, until browned. Add wine and simmer until reduced, about 2 min, scraping up any browned bits.
  3. 3 of 5 Return beef to pot. Stir in broth and top with parsley, thyme and bay leaves.
  4. 4 of 5 Cover pot and transfer to oven. Braise 1 1/2 hr.
  5. 5 of 5 Remove from oven, stir in sweet potatoes, mushrooms, tomatoes and 1/2 tsp salt. Return to oven and braise, covered, 30 min. Remove lid and braise, uncovered, 30 min more. Let stand 10 min. Remove herbs and serve.
Nutrition Information for Beef and Sweet Potato Stew
Servings Per Recipe: 8
Per Serving: 328 kcal cal., 5 g sugar, 29 g pro., 865 mg sodium, 12 g Fat, total, 3 g sat. fat, 23 g carb., 3 g fiber