Ingredients
Main Ingredients
- 2 lbs beef stew meat, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 parsnip, chopped (optional)
- 4 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat the oil: Heat olive oil in a large Dutch oven or pot over medium-high heat.
- Brown the beef: Brown beef cubes on all sides to develop flavor, then remove and set aside.
- Sauté the vegetables: Add chopped onion, carrots, celery, and parsnip to the pot and sauté for about 5 minutes until softened and aromatic.
- Add garlic and herbs: Stir in minced garlic, dried thyme, rosemary, and tomato paste; cook for 1 minute until fragrant.
- Add beef and liquids: Return the browned beef to the pot, then add sweet potatoes, diced tomatoes, beef broth, and bay leaves. Stir everything together well.
- Simmer the stew: Bring the stew to a boil, then reduce heat to low. Cover and let it simmer gently for 1½ to 2 hours until the beef is tender and flavors meld.
- Finish and serve: Remove bay leaves, season with salt and black pepper to taste, and garnish with fresh parsley before serving.
Notes
- For a thicker stew, mash a few sweet potato chunks directly into the broth before serving to naturally thicken it.
- This dish can be adapted for slow cooking: cook on low for 7–8 hours or on high for 4–5 hours for convenient meal prep.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months without loss of flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
