Cozy Cold November Dinner: Beef and Sweet Potato Stew

When the cold November air bites, there’s nothing better than a steaming bowl of stew to warm you up. This Beef and Sweet Potato Stew is rich, hearty, and filled with tender chunks of beef, sweet potatoes, and flavorful herbs. It’s easy to prepare and simmers to perfection, making it a perfect dinner for cozy nights.

Why You’ll Love This Recipe

• Hearty and Nutritious: Packed with protein, fiber, and seasonal veggies.
• Perfect for Batch Cooking: Tastes even better the next day.
• Comforting Flavors: The blend of savory beef and sweet potatoes is a match made in heaven.

Ingredients (Serves 4–6)

The Base:

• 1 tablespoon olive oil
• 1 pound (450g) beef stew meat, cut into bite-sized chunks
• Salt and pepper, to taste

The Veggies:

• 2 medium sweet potatoes, peeled and diced
• 2 medium carrots, sliced
• 1 celery stalk, diced
• 1 medium onion, diced

The Broth & Seasoning:

• 4 cups beef stock
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 garlic cloves, minced
• 1 bay leaf

Optional Additions:

• 1 cup chopped kale or spinach (added at the end)
• 1 cup frozen peas (added at the end)

How to Make It

1. Sear the Beef:

   • Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper. Sear the beef in batches until browned on all sides (about 5 minutes per batch). Remove and set aside.

2. Sauté the Veggies:

   • In the same pot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute.

3. Build the Stew:

   • Stir in the tomato paste, thyme, and smoked paprika. Cook for 1 minute to enhance the flavors. Add the seared beef back into the pot along with the beef stock and bay leaf. Bring to a boil.

4. Simmer:

   • Lower the heat to a simmer and cover. Cook for 45–50 minutes, stirring occasionally, until the beef is tender.

5. Add Sweet Potatoes:

   • Add the diced sweet potatoes to the pot. Continue cooking uncovered for 20–25 minutes, or until the sweet potatoes are fork-tender. If using kale, spinach, or peas, stir them in during the last 5 minutes of cooking.

6. Serve:

   • Remove the bay leaf and adjust seasoning with more salt and pepper if needed. Serve the stew hot with crusty bread or over mashed potatoes for extra comfort.

Why This Recipe Works

• Balanced Meal: Combines protein, veggies, and carbs in one dish.
• Seasonal Ingredients: Sweet potatoes add natural sweetness and a fall vibe.
• Make-Ahead Friendly: Perfect for leftovers or meal prep.

Quick Tips

• Tender Beef: For even more tender beef, let the stew simmer for up to 2 hours on low heat.
• Thicker Stew: If you prefer a thicker consistency, mash some of the sweet potatoes or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.
• Slow Cooker Option: Combine all ingredients in a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.

This Beef and Sweet Potato Stew is the ultimate comfort food to combat the November chill. It’s hearty, flavorful, and easy to make—a perfect dish for cozying up after a long day.

Enjoy your warm, satisfying meal! 😊