Hearty Beef + Sweet Potato Stew
Warm up those bellies throughout the fall & winter seasons with a big comforting bowl of our Hearty Beef Stew…in fact, you’d better double up this recipe, because they’ll all be coming back for another bowl tonight!
Rachel’s Tips:
If you do not have wine on hand, you may substitute the wine for additional bone broth.
The wine adds a lot of flavor and is used to deglaze your pot.
All of the alcohol will cook out of your final meal, so no worries there.
Do not use “cooking wine” as that has a flavor much like rubbing alcohol…LOL.
For best flavor and results use a decent to a nicer bottle of dry wine that one would drink because this will produce the very best flavor.
Which do you like better, regular potatoes or sweet potatoes!?
While both offer nutritional benefits, sweet potatoes are considered a “superfood” because of all the vitamins and minerals they contain.
Just as an example, 1 sweet potato contains almost 400% of your daily vitamin A requirements! They also contain vitamins B, C, and D as well as a wide range of minerals.
They can help boost your immune system, protect your vision and reproductive health, and even help lower your risk of cancer.
Plus, they appear to help improve blood sugar control and cholesterol levels … and might even help keep fat cells from growing. 
They are super easy to cook – just pierce a sweet potato a few times with a fork and pop it into the microwave oven for 5-6 minutes, and voila!
Use them in soups, stews, chilis, or in any way you would use other potatoes.
REFERENCE:
8 servings
Ingredients:
- 1 Tbsp olive oil or avocado oil
- 2 lbs beef chuck stew meat, cubed into 1″ pieces
- 1 onion, chopped into big chunks
- 2 carrots, peeled and cut into rounds
- 2 celery ribs, chopped
- sea salt and freshly ground black pepper, to taste about 1/2 teaspoon each
- 3 fresh garlic cloves, chopped
- 2 Tbsps chopped fresh rosemary
- 1/4 cup tomato paste
- 2/3 cup red wine
- 2 cups low-sodium beef bone broth
- 1 lb sweet potatoes, cubed
- 12 oz baby mushrooms
- 2 bay leaves
- freshly chopped parsley, for garnish
Instructions:
Heat the oil in a large dutch oven over medium heat. Add beef, in a few separate batches, and cook until nicely golden brown, about 10 minutes. Set aside on a plate.
In that same preheated pot add in your onions, carrots, celery, and sauté stirring occasionally, 4-5 minutes.
Stir in your garlic, rosemary, and tomato paste.
Return the beef back into the pot, then add in potatoes, mushrooms, and bay leaves.
Pour in the wine and broth.
Cover your pot and simmer, over low heat, until beef and potatoes are very tender, about 40 minutes or so. Remove bay leaves.
Garnish with freshly chopped parsley and serve warm.
Enjoy!
Rachel
Ingredients
- 1 Tbsp olive oil or avocado oil
- 2 lbs beef chuck stew meat, cubed into 1" pieces
- 1 onion, chopped into big chunks
- 2 carrots, peeled and cut into rounds
- 2 celery ribs, chopped
- sea salt and freshly ground black pepper, to taste about 1/2 teaspoon each
- 3 fresh garlic cloves, chopped
- 2 Tbsps chopped fresh rosemary
- 1/4 cup tomato paste
- 2/3 cup red wine
- 2 cups low-sodium beef bone broth
- 1 lb sweet potatoes, cubed
- 12 oz baby mushrooms
- 2 bay leaves
- freshly chopped parsley, for garnish
Instructions
- Heat the oil in a large dutch oven over medium heat. Add beef, in a few separate batches, and cook until nicely golden brown, about 10 minutes. Set aside on a plate.
- In that same preheated pot add in your onions, carrots, celery, and sauté stirring occasionally, 4-5 minutes.
- Stir in your garlic, rosemary, and tomato paste.
- Return the beef back into the pot, then add in potatoes, mushrooms, and bay leaves.
- Pour in the wine and broth.
- Cover your pot and simmer, over low heat, until beef and potatoes are very tender, about 40 minutes or so. Remove bay leaves.
- Garnish with freshly chopped parsley and serve warm.
- Enjoy!
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