Stovetop Beef and Sweet Potato Stew
Warm up your home with the hearty and flavorful Stovetop Beef and Sweet Potato Stew, a soul-soothing one-pot wonder perfect for cozy evenings. Tender, slow-simmered beef combines with the natural sweetness of sweet potatoes, carrots, and a touch of cinnamon, creating a deliciously rich and aromatic broth. Infused with earthy cumin, smoky paprika, and brightened by a sprinkle of fresh parsley, this comforting dish promises layers of flavor in every bite. Simmered to perfection on the stovetop, it's a hassle-free recipe with minimal prep and maximum payoff. Ideal for meal prepping or feeding a hungry crowd, this stew is as nourishing as it is satisfying. Serve it warm with crusty bread or a side salad for a complete cozy meal.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat (cubed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 garlic cloves (minced)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 medium sweet potatoes (peeled and diced)
- 3 medium carrots (chopped)
- 2 stalks celery (sliced)
- 2 bay leaves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the cubed beef stew meat with salt and black pepper.
Heat a large pot or Dutch oven over medium-high heat and add 1 tablespoon of olive oil.
In batches, brown the beef on all sides (about 2-3 minutes per batch), then remove and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the chopped onion and sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Pour in the beef broth and stir in the tomato paste to combine.
Return the browned beef to the pot, along with the sweet potatoes, carrots, celery, bay leaves, cumin, cinnamon, and paprika.
Bring the stew to a boil, then reduce the heat to low and cover with a lid.
Simmer gently for 60-75 minutes, stirring occasionally, until the beef is tender, and the vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove and discard the bay leaves before serving.
Ladle the stew into bowls, garnish with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 6652 mg | 289% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 27.7 g | ||
| Protein | 150.4 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4500 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
