Hearty Beef Sweet Potato Stew Recipes

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HEARTY BEEF & SWEET POTATO STEW



Hearty Beef & Sweet Potato Stew image

I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

3 tablespoons canola oil, divided
1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 medium onions, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
1 pound baby portobello mushrooms, halved
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
1 medium turnip, cut into 3/4-inch cubes

Steps:

  • Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

Nutrition Facts :

SWEET POTATO BEEF STEW



Sweet Potato Beef Stew image

The coziest beef stew with the most tender chunks of beef and sweet potato that just melt in your mouth! And it's FREEZER-FRIENDLY!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
1 medium carrot, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, quartered
1/4 cup all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
4 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large sweet potato (about 1 1/2 pounds), peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

SWEET POTATO STEW



Sweet Potato Stew image

Beef broth and herbs complement the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. - Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

2 cans (14-1/2 ounces each) reduced-sodium beef broth
3/4 pound lean ground beef (90% lean)
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 small onion, finely chopped
1/2 cup V8 juice
1 tablespoon golden raisins
1 garlic clove, minced
1/2 teaspoon dried thyme
Dash cayenne pepper

Steps:

  • In a large saucepan, bring broth to a boil. Crumble beef into broth. Cook, covered, for 3 minutes, stirring occasionally. Add remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until meat is no longer pink and potatoes are tender, about 15 minutes.

Nutrition Facts : Calories 265 calories, Fat 7g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 532mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

COLUMBIAN BEEF AND SWEET POTATO STEW



Columbian Beef and Sweet Potato Stew image

Make and share this Columbian Beef and Sweet Potato Stew recipe from Food.com.

Provided by SJG3483

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb cut-up stew meat or 1 lb beef boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive oil or 1 1/2 teaspoons vegetable oil
3 cups peeled sweet potatoes, cut in 1 inch pieces (can substitute squash)
2 teaspoons finely chopped garlic
1 dry bay leaf
1 cinnamon stick
1 large onion, cut into eighths
1 (28 ounce) can Italian-style tomatoes, with juices
8 dried apricots, cut in half
chopped fresh parsley

Steps:

  • Remove excess fat from beef.
  • Cut beef into 1-inch pieces and sprinkle with salt and pepper to taste.
  • Heat oil in 10-inch skillet over medium-high heat.
  • Cook beef in oil about 5 minutes, stirring occasionally, until brown.
  • Mix beef and remaining ingredients except apricots and parsley in 4- 5 quart crockpot.
  • Cover and cook on low 8 hours or until beef is tender.
  • Stir in apricots.
  • Cover and cook on low about 15 minutes or until apricots are softened.
  • Discard bay leaf and cinnamon stick.
  • Sprinkle stew with parsley.

SKINNY BEEF AND SWEET POTATO STEW



Skinny Beef and Sweet Potato Stew image

83% less sat fat • 54% less cholesterol than the original recipe. Small changes can make a big difference! Here, trimming the fat off the beef saves you over 200 calories per serving! But we kept the sweet potatoes, which provide a hearty dose of fiber and vitamin A.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 4

Number Of Ingredients 13

1 3/4 pounds boneless beef chuck roast, trimmed of fat to make 1 1/4 pounds lean beef stew meat
2 medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)
1 medium onion, cut into wedges (1/2 cup)
1 3/4 cups beef broth
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
4 cloves garlic, minced
1 can (14.5 oz) no-salt-added diced tomatoes, undrained
1/2 cup dried apricots or pitted dried plums (prunes), quartered
2 tablespoons chopped unsalted peanuts
Sliced green onion (optional)

Steps:

  • Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, sweet potatoes, and onion. Stir broth, cumin, cinnamon, cayenne pepper, salt, and garlic into mixture in cooker.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  • Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.

Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 60 mg, Fiber 6 g, Protein 36 g, SaturatedFat 2 1/2 g, ServingSize 2 cups, Sodium 650 mg, Sugar 16 g, TransFat 0 g

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