Beef Stew with Sweet Potatoes, hearty and healthy, it goes down a treat no matter what season.
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.