This recipe for Beef Stew with Sweet Potatoes came from my beach body coach. It wasn’t just her that had raved about this recipe, I’ve heard plenty of 21 Day Fixers say how much they love this recipe. So, I had to give it a go. I didn’t change much. Actually I ended up using leftover beef from a prime rib I had made a few days prior to making this. Other than that the only other thing I added was fresh rosemary because I just know that rosemary rocks with beef. I also thickened it twice. I always thicken any stew or cream of anything double the amount recommended because I can’t thicken anything I make according to actual directions without it getting the texture that I desire.
I can’t say enough about this Beef Stew with Sweet Potatoes, you can substitute with butternut squash if you’d like but what I like about it is I can scoop out the beef, sweet potatoes and veggies into my serving containers from the 21 Day Fix program and know I’m eating what I should be. It was so easy and I was amazed at how much the bowl filled up, I actually had saved both of my carbs to eat that night and I didn’t even need them. One yellow of sweet potato was perfect with the one red and one green! I thought for sure it would be 2 greens, but nope! It’s all about the portion size guys. My mom was on a different diet program so before I thickened it I was able to pull out the veggies and broth and put a bowl aside for her. The flavor was amazing.
- 1 lb. of Stew Beef
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, chopped
- 8 cups of organic beef stock
- ½ cup of red wine
- 1 tsp. smoked paprika
- 2 tsp. of bay leave spice or 3 whole bay leaves
- 2 tomatoes, chopped
- 2 large sweet potatoes, chopped
- 1 tbsp of olive oil
- 2 tbsp of fresh rosemary, chopped
- Sea salt & pepper
- 4 tbsp. of water
- 2 tbsp. of cornstarch
- Heat olive oil in large sauce pan on medium-high heat. Add meat and cook stirring frequently for 4-5 min or until meat is browned.
- Add onion, garlic, carrots and celery stirring occasionally for 5 minutes.
- Add one cup of broth and the red wine. Cook stirring frequently for 5 minutes or until the liquid is cut in half.
- Season with salt, pepper, paprika, bay leaves and rosemary, stir to combine. Add tomatoes and bring to a boil.
- Reduce heat until it comes to to a gentle boil, roughly 8 minutes stirring occasionally until liquid is almost evaporated.
- Add remaining broth, bring to a boil over medium-high heat. Reduce to low and gently boil for an hour.
- Add sweet potatoes, stirring occasionally for another 20 minutes.
- In a small bowl whisk together 1 tbsp of cornstarch with 2 tbsp of water. Add the mixture to the stew and stir to combine. Allow to thicken and boil.
- Whisk together the remaining 1 tbsp of cornstarch to 2 tbsp of water and add to the stew allowing it to thicken even more.
- Remove bay leaves at this time if you've added and serve!
There are so many ways to make a Beef Stew. I’m not going to lie, I feel the challenge in making it differently each and every time but this is one I will be making again. Here are a few of my other favorites, Beef Stew with Ghost Dumplings and Beef Stew Delight.