Beef Stew with Sweet Potatoes
Beef Stew with Sweet Potatoes, a hearty and comforting dish that will impress even a fussy eater. The perfect family dinner no matter the season, but particularly nice in Fall and Winter, this beef and sweet potato stew is healthy, delicious and nutritious. The beef is beautifully tender, melting in your mouth, and the veggies bring colour and extra goodness.
Servings: 2 people
Calories: 1082kcal
Ingredients
- 400 g diced beef (1 lb)
- 2 large onions
- 1 carrot
- 2 medium sweet potatoes
- 2 medium potatoes
- 3 tablespoon vegetable oil
- 1.5 litre beef stock
- 3 tablespoon tomato passata
- 1 teaspoon fine sea salt
- 5 black peppercorns
- 4 bay leaves
- 1 teaspoon dried parsley
Instructions
- Heat up one tablespoon of oil, add the cubed beef and fry in batches until brown.
- Remove from the pan, add the remaining oil, and fry the chopped onions.
- Add the beef back to the pan, pour over the beef stock, bay leaves and peppercorns and cook for at least 1 hour until really tender. Add more stock if necessary.
- 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.
- Stir in the tomato passata, dried parsley and season with salt to taste. Cook for a further 15 minutes.
- Garnish with fresh parsley.
Notes
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
Nutrition
Calories: 1082kcal | Carbohydrates: 77g | Protein: 58g | Fat: 61g | Saturated Fat: 32g | Cholesterol: 142mg | Sodium: 2907mg | Potassium: 3608mg | Fiber: 12g | Sugar: 16g | Vitamin A: 23660IU | Vitamin C: 39.8mg | Calcium: 234mg | Iron: 14.3mg