Get ready to tuck into our Beef and Sweet Potatoe Stew - a delightful combo of tender beef and sweet potatoes simmered in a rich broth, accompanied by carrots and cauliflower. This comforting stew is just the ticket for a nourishing meal, delivering a hearty explosion of flavours in every bite. It's the perfect mix of savoury, sweetness, and warmth, making it a sure-hit at your dining table.
How to prepare Beef and Sweet Potatoe Stew
Ingredients
- Beef chuck roast: This is the main protein source for the stew. Beef chuck is a flavorful cut of meat that becomes tender and delicious when cooked low and slow in the stew.
- Sweet potatoes: Sweet potatoes add natural sweetness to the stew and also provide fiber, vitamin A, and other nutrients.
- Olive oil: Olive oil is used to sauté the onions and garlic before adding the other ingredients. It adds flavor and also helps to tenderize the beef.
- Onion: Onions provide a savory base for the stew and add flavor and depth to the dish.
- Beef broth: Beef broth provides a rich and savory base for the stew and adds depth of flavor.
- Carrots: Carrots provide a sweet and earthy flavor to dishes. The sweetness comes from the natural sugars in the carrots, which are more pronounced when the carrots are cooked.
- Cauliflower: When cooked, cauliflower becomes tender and slightly sweet, with a delicate and creamy texture. In a stew, cauliflower can add depth and richness to the brot.
- Salt and pepper: These basic seasonings are used to enhance the flavor of the stew and bring out the natural sweetness of the sweet potatoes.
- Bay leaves: Bay leaves provide a subtle, earthy, and slightly sweet flavor to stews and other dishes.
Instructions:
-
Prepare the meat; In a large bowl, combine the flour, salt and pepper. Then, take the pieces of beef and dip them into the mixture, making sure to lightly coat each side.
-
Sear the beef: Heat 1 tablespoon of olive oil in large pot. Sear the beef on all sides making sure you don’t over crowd the pot. Work in batches if needed. Transfer the browned beef to a plate. Add 1 tablespoon of olive oil to the pot before each batch.
-
Make the base: To the same pot add onion and carrots, cook for 5 minutes or until vegetables soften.
-
Cook the stew: Add the beef stock making sure to scrape any browned bits from the bottom of the pot. Add sweet potatoes, cauliflower, beef and bay leaves. Bring to a boil, then cover and simmer for 2 hours or until the meat is soften to your taste.
-
Serve: Remove the bay leaves, check for seasoning and serve.
Pro tip: Sear the beef first: Searing the beef chunks in a hot skillet before adding them to the stew will give them a nice brown crust and add flavor to the finished dish. This step also helps to lock in the juices of the beef and prevent it from becoming dry and tough.
Best Meat to Make Stew
The best meat for making beef stew is typically a tough, lean cut of beef that benefits from long, slow cooking to become tender and flavorful. Here are some popular cuts of beef for making beef stew:
- Chuck roast: This is one of the most common cuts of beef for stew. It’s an inexpensive cut that is well-marbled with fat and has a rich, beefy flavor. Chuck roast can be tough if not cooked properly, but when slow-cooked in a stew, it becomes tender and delicious.
- Brisket: Brisket is another tough cut of beef that is ideal for stew. It’s a fatty cut that has a lot of connective tissue, but when cooked slowly in liquid, it becomes tender and flavorful.
- Round roast: Round roast is a lean cut of beef that is also well-suited for stew. It’s not as tender as chuck roast or brisket, but it has a good beefy flavor and becomes tender when slow-cooked in liquid.
To create a delicious beef stew, choose a cut of beef that is tough and lean, yet flavorful. Slow cooking in liquid will help to break down the tough fibers, making the meat tender and full of flavor. With the correct beef and a little patience, you can make a delectable stew every time.
Make a Change
There are many vegetables that are good to add to a beef stew, as they add flavor, texture, and nutrition to the dish. Here are some popular vegetables to add to a beef stew:
- Celery: Celery adds a subtle but distinct flavor to beef stew and also provides a nice crunch.
- Potatoes: Potatoes add heartiness and texture to beef stew, and they also help to thicken the sauce.
- Mushrooms: Mushrooms add a rich, earthy flavor to beef stew and also provide a meaty texture.
- Peas: Peas add a pop of color and a touch of sweetness to beef stew, as well as providing fiber and nutrients.
- Green beans: Green beans add a fresh, crisp texture to beef stew and also provide vitamins and minerals.
By blending assorted vegetables, you can make a tasty and nutritious beef stew that will leave you feeling full and content. Experiment with different vegetables and spice combinations to create a unique stew that is all your own.
How to Serve and Pair
Serving Suggestions: Serve this stew on its own or with a side of crusty bread for dipping. It also pairs well with a simple green salad for a complete meal.
Pairing: For a hearty and flavorful dish like Beef and Sweet Potato Stew, a full-bodied red wine would be an excellent choice to pair with it. A Cabernet Sauvignon or a Merlot, known for their rich flavors and ability to complement red meat dishes, would work particularly well. These wines can stand up to the robust flavors of the stew without overpowering it.
If you prefer beer, a stout or a porter with their deep, malty flavors can also complement the richness of the stew nicely.
For a non-alcoholic option, a robust, full-flavored dark tea like Assam or a spiced chai can provide a warming and comforting accompaniment, echoing the richness of the stew without competing with its flavors.
Dietary Information:
- Gluten-free option: Use a gluten-free flour alternative for coating the beef.
- Dairy-free.
Make-Ahead Tips:
This stew tastes even better the next day as the flavors meld together. Store in the refrigerator and gently reheat when ready to serve.
Cleaning Tips:
Soak the pot immediately after serving to loosen any stuck bits, making cleaning easier. A soft scrubber should do the job without scratching your cookware.
More Soup and Stew Recipes
Beef and Sweet Potato Stew: A Hearty and Flavorful Dish
Beef and Sweet Potatoe Stew
Ingredients
- 500 g beef chuck roast cut into bite size pieces
- 1/4 cup all-purpose flour
- salt to taste
- black pepper to taste
- 2 - 3 tbsp olive oil
- 1 large onion diced
- 3 medium carrots peeled and diced
- 6 cups beef stock
- 2 sweet potatoes peeled and diced
- 2 cups cauliflower florets fresh or frozen
- 2 bay leaves
Instructions
- Prepare the meat; In a large bowl, combine the flour, salt and pepper. Then, take the pieces of beef and dip them into the mixture, making sure to lightly coat each side.
- Sear the beef: Heat 1 tablespoon of olive oil in large pot. Sear the beef on all sides making sure you don't over crowd the pot. Work in batches if needed. Transfer the browned beef to a plate. Add 1 tablespoon of olive oil to the pot before each batch.
- Make the base: To the same pot add onion and carrots, cook for 5 minutes or until vegetables soften.
- Cook the stew: Add the beef stock making sure to scrape any browned bits from the bottom of the pot. Add sweet potatoes, cauliflower, beef and bay leaves. Bring to a boil, then cover and simmer for 2 hours or until the meat is soften to your taste.
- Serve: Remove the bay leaves, check for seasoning and serve.
Notes
- Ingredients and substitutions: This is beef and sweet potatoes stew so if you remove those ingredients, the stew will not taste the same as one in this recipe. The base of the stew (except the beef) are onions and carrots. We all usually have those ingredients on hands quite often. I love adding cauliflower because it gets nice and tender and gives the stew natural thickness. BUT you can add whatever vegetables you have in your fridge and freezer and the stew will still taste delicious! Substitute cauliflower for green beans, peas, even zucchini. The options are endless.
- Meat: The best meat to use for beef stew is chuck roast. It has a good amount of fat that will help to tenderize and flavor the stew, as well as provide a good amount of protein. You can substitute a boneless beef bottom round roast for the chuck roast. Bottom round cut is a lean cut of beef that comes from the hindquarter of the cow. It is often used for roasting, slicing, and stewing. This cut of beef is generally lean with little fat marbling and has an intense beef flavor. The bottom round cut is also very affordable, making it budget friendly.
Leave a Reply
You must be logged in to post a comment.