Sweet Potato Beef Stew

sweet potatoes, green peas, beef cubes, and a wooden spoon in a cast iron skillet.

5 from 1 vote

Fall-apart beef and fork-tender sweet potatoes in a rich thick sauce. This sweet potato beef stew is the ultimate comfort meal for any day of the week.

Prep Time10

Cook Time1 35

Total Time1 45

Course: Entree

Cuisine: American

Servings:

Calories: 138kcal

Author: Julie Maestre

Ingredients

1 lb Sirloin Steak Tips
2 sweet potatoes peeled and cut into 1-inch chunks
4 cups water or beef stock
1/4 cup onions diced
4 garlic cloves finely minced
1 tbsp tomato paste
1/2 tsp red crushed pepper optional
1 sprig rosemary fresh
1 sprig thyme fresh
1/4 cup all-purpose flour
1/4 cup peas
salt and black pepper to taste

Instructions

Season 1/4 cup of all-purpose flour generously with salt and pepper. Coat the beef with the seasoned flour, shaking off any excess.
Heat some oil in a large pot over high heat. Add the beef to the pot and cook for 5 minutes on each side. Remove the beef from the pot and set aside.
Add the onions to the pot and reduce the heat to medium-low. Cook for 3 minutes or until translucent. Add more oil if needed.
Stir in the fresh garlic, tomato paste, and red crushed pepper. Cook for 20 seconds.
Add the beef back to the pot along with the water, rosemary, and thyme. Season generously with salt and black pepper. Let the liquid come to a boil and then cover and cook for one hour or until the beef is fork-tender.
Once the beef is tender, add the sweet potatoes, cover, and cook for 20 minutes or until the sweet potatoes are fully cooked through.
Cook for an additional 5-10 minutes uncovered or until the sauce thickens. Stir in the green peas and check for seasoning. Garnish with fresh parsley, if desired, and serve immediately.

Notes

If the stew doesn't thicken enough, mix 1 tsp of cornstarch and 1 tsp of water in a small bowl and add it to the stew.

Nutrition