Sweet Potato Beef Stew Recipes

HEARTY BEEF & SWEET POTATO STEW

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.

BEEF STEW WITH SWEET POTATOES

Steps:

• Heat up one tablespoon of oil, add the cubed beef and fry in batches until brown.
• Remove from the pan, add the remaining oil, and fry the chopped onions.
• Add the beef back to the pan, pour over the beef stock, bay leaves and peppercorns and cook for at least 1 hour until really tender. Add more stock if necessary.
• Peel and chop the potatoes, carrot and sweet potatoes and add them to the pan once the beef is cooked, otherwise, if boiled for too long, they will be too mushy.
• Stir in the tomato passata, dried parsley and season with salt to taste. Cook for a further 15 minutes.
• Garnish with fresh parsley.

SWEET POTATO BEEF STEW

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.

MINCED BEEF & SWEET POTATO STEW

Steps:

• Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.
• Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.
• Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.
• Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.

FAMILY MEALS: EASY BEEF STEW WITH SWEET POTATO TOPPING

Steps:

• Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
• Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
• Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
• Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
• Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
• Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.

SLOW COOKER BEEF STEW WITH SWEET POTATOES

Steps:

• Gather the ingredients.
• Cut the stewing beef into bite-size pieces.
• In a bowl or a paper bag or food storage bag, toss the stew beef with the flour and 1/4 teaspoon each salt and pepper .
• Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Add the coated beef cubes and sliced onion to the pan and cook, stirring, until the beef is well browned.
• Peel the sweet potato and cut into 1 to 1 1/2-inch cubes. You should have about 2 1/2 to 3 cups of cubes.
• Place the sweet potato cubes in the crock pot; add beef and onions.
• Mix beef broth with cinnamon and pour over beef mixture.
• Cover and cook on low 7 to 9 hours, or until the beef is tender.
• Taste and adjust seasonings with salt and pepper, as needed.
• Add peas or green beans during the last 15 to 20 minutes.
• If you would like to thicken the stew, combine the flour and water and stir to make a smooth paste. Add to the stew and turn to HIGH. Cook for about 10 minutes longer, or until thickened.
• Serve this beef stew with biscuits or crusty bread .
• Enjoy!

BEEF & SWEET POTATO STEW (SLOW COOKER)

Steps:

• Season the beef with salt & pepper.
• Heat the oil over medium high heat and a large skillet.
• Brown all sides of the beef in batches, transfer browned beef to the slow cooker.
• Deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
• Add the spices and stir to combine.
• Layer the onions, garlic, and sweet potatoes over the beef.
• Cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
• Meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
• Transfer to a plate or bowl to cool.
• When cool, run through a spice mill or coffee grinder until it is a fine powder.
• Also grind half of the peanuts.
• Coarsely chop the other half of the peanuts.
• Add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
• Bring a small pan with 1" water in the bottom to a boil.
• Add the apricots and green beans.
• Cook until the green beans are bright green and still slightly crisp (about 5 minutes).
• Drain and stir the beans & apricots into the stew.
• Season with salt & pepper to taste.
• Serve sprinkled with the chopped peanuts.

STOVETOP BEEF AND SWEET POTATO STEW

Steps:

• - Heat 2 T olive oil on medium high heat in a large heavy stew pot or dutch oven. Add the stew meat in a single layer and brown on all sides. Remove from pan and set aside (along with any juices).
• - Heat remaining Tbsp of olive oil on medium heat. Add the onion, celery, and carrots. Cook until the onion is translucent, about 5 minutes.
• - Add sweet potato, water, bouillon, stew meat, and tomato bisque. Stir and bring to a boil.
• - Cover and simmer on low heat until sweet potatoes are tender, about 10-15 minutes depending on size of potato.
• - Remove from heat and season with season with sea salt, pepper, and a pinch of pumpkin pie spice. I also like to add a pinch of red pepper flakes for a little kick.
• - Enjoy!

SWEET POTATO STEW

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.