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
- Prepare the beef: Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the beef stew meat on all sides to develop flavor, then remove the beef and set aside.
- Sauté the vegetables: Add chopped onion, carrots, celery, and optional parsnip to the pot. Sauté them for about 5 minutes until they soften.
- Add aromatics: Stir in minced garlic, dried thyme, dried rosemary, and tomato paste. Cook for 1 minute until fragrant to develop the stew’s rich base.
- Combine ingredients: Return the browned beef to the pot. Add diced sweet potatoes, diced tomatoes, beef broth, and bay leaves. Stir everything together well.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1½ to 2 hours, or until the beef is tender and flavors meld.
- Finish and serve: Remove and discard bay leaves. Season the stew with salt and black pepper to taste. Garnish with fresh parsley before serving.
Notes
- For a thicker stew, mash a few chunks of sweet potato directly into the broth just before serving.
- This stew can also be adapted for slow cookers: cook on low for 7–8 hours or high for 4–5 hours.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
