Beef and Sweet Potato Stew Recipe, a hearty and comforting dish that will impress even a fussy eater. Good food knows no season, this lovely stew goes down a treat whether there is freezing cold outside and you need some comfort food to get you going, or nice and warm, and you need your favourite recipe to brighten up your day. So, a win-win situation here, no matter the weather.
In need of meal ideas? It happens sometimes that I have no idea what else to cook; nothing seems to take my fancy, and either I don’t have the ingredients I need, or I simply can’t be bother to slave away for hours in the kitchen. This lovely stew is so super easy to make and you can get on with other things while it is cooking, no need to stay there waiting. Because it is slowly cooked, the meat and vegetables are so tender, that they simply melt in your mouth.
And it is so delicious, even our mother-in-low would praise you. A must try! Have a look at my Pea stew with quorn sausages if you are looking for a vegetarian option, or, if you are not a fan of red meat, my Chicken and mushroom stew is all you need.
I do not eat red meat too often, but I do like it, especially beef. No lamb though, I have always been put off by the strong flavour, I guess you have to grow up with it to like it. And since mum disliked lamb, no lamb for anyone 🙂 But she’s the best cook in the whole wide world, and it is all because of her that l now appreciate good home-made food and the importance of eating a balanced meal. Mums know best! And you dare think otherwise!!! 🙂
Anyhow, what is your favourite stew ever? Do you like hearty meat-based ones, or vegetarian or vegan stews? I would not mind any to be honest, as long as they are healthy and nutritious, the rest really does not matter. And the best part is that they really don’t cost a fortune to make, just buy your favourite root vegetables and meat, and that’s it, a meal fit for a king. So, shall we start cooking?
Beef and Sweet Potato Stew Recipe, hearty and healthy, it goes down a treat no matter what season.
- 400 g diced beef (0.9 lb)
- 2 large onions
- 1 carrot
- 2 medium sweet potatoes
- 2 medium potatoes
- 3 tbsp vegetable oil
- 1.5 l beef stock (6.5 cups)
- 3 tbsp tomato passata
- 1 tsp fine sea salt
- 5 balck peppercorns
- 4 bay leaves
- 1 tsp dried parsley
Add one tablespoon of vegetable oil to a frying pan and fry the beef to seal until lightly brown.
Chop the onions roughly and fry them in a large saucepan until golden-brown.
Add the beef, the beef stock, bay leaves and peppercorns and cook for at least 1 hour until really tender.
Peel and chop the potatoes, carrot and sweet potatoes and add them to the pan once the beef is cooked, otherwise, if boiled for too long, they will be too mushy. However, l do like the vegetables really soft.
Stir in the tomato passata, dried parsley and season with salt to taste. Cook for a further 15 minutes.
Best served hot.