The kids have gone back to school/work and I’m home alone again with my husband. I’m also working toward two deadlines and I’ll be traveling to see my older parents.
So we’re back to long walks before dinner and eating simply by the fire. This is another beef stew recipe that my husband loves except it includes sweet potatoes and uses red wine instead of apple cider. Because of our still-crazy schedule, this month I’m focusing on meals where I can easily freeze the leftovers in two-person portions. This stew isn’t just a perfect way to start off those long winter nights with the one you love, the leftovers can be frozen for up to three months.
Beef & Sweet Potato Stew
Ingredients
- 2 Tablespoons Olive Oil
- 2 pounds top sirloin (or bottom round) steak diced
- Kosher salt to taste
- Black pepper to taste
- 1 medium Vidalia onion peeled and diced
- 1 medium carrot peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 8 ounces cremini mushrooms quartered
- 1/4 cup flour
- 2 Tablespoons tomato paste
- 1/2 cup dry red wine
- 4 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 large sweet potato (about 1 1/2 pounds) peeled and cut into 1/2" chunks
- 2 Tablespoons chopped fresh parsley
Instructions
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In a large stockpot, heat the olive oil over medium heat.
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Ina large bowl, top the meat with the Kosher salt and pepper. Let meat sit, covered, for 1o minutes.
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In batches, add the steak to the hot oil. Sear the meat, stirring it in the pot, until evenly browned. This will take between 5-7 minutes per batch. Transfer meat to a large bowl and set aside.
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Once the meat is browned, add the onions, carrots, and celery to the hot oil. With a wooden spoon, stairs the vegetables occasionally until they are tender, about 4-5 minutes.
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Stir the garlic and mushrooms into the veggies in the pot and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Don't let the garlic burn.
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Whisk the flour into the pot with the veggies. Thens air in the tomato past until everything is lightly browned, about 1 minute. Slowly stir in the wine, scraping up any browned bit from the bottom of the pot.
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Stir in the beef broth, fresh thyme, bay leaves, and steak chunks. Bring the pot to a boil and reduce to a simmer. Cook for 30-40 minutes, until the beef is fork tender. Then stir in the sweet potatoes.
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Simmer everything for another 30-40 minutes, or until the potatoes are soft. If the stew thickens too much, add more broth. Remove the fresh thyme and bay leaves and serve immediately. Season with salt and pepper to taste.
Your recipe sounds delicious, thank you for sharing it. Have a great weekend and stay safe.
Thanks so much, Alicia! I hope you’re having a wonderful weekend as well!