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Hearty Beef & Sweet Potato Stew

I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. —Renee Murphy, Smithtown, New York
  • Total Time
    Prep: 40 min. Bake: 2 hours
  • Makes
    8 servings (2-1/2 quarts)

Ingredients

  • 3 tablespoons canola oil, divided
  • 1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1/3 cup dry red wine or additional reduced-sodium beef broth
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
  • 1 pound baby portobello mushrooms, halved
  • 4 medium carrots, cut into 1/2-inch slices
  • 2 medium parsnips, cut into 1/2-inch slices
  • 1 medium turnip, cut into 3/4-inch cubes

Directions

  • Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
  • Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours.
  • In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

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Reviews

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Average Rating:
  • beth
    Nov 23, 2020

    I never review but the majority of these were unhelpful and unfair. I used all listed ingredients, switched up two things: I simmered mushrooms at the beginning before adding broth to get that richness. Roasted veggies alongside stew, almost no additional work, with sage, rosemary and oil. Cooked til just done to bring out sweetness (and bc I was short on time)and added to stew for last half hour. Was the best stew I ever made. No problem with liquid whatsoever but roasting veg makes them shrink. Nothing wrong with carrots with a little bite and I never trusted anyone who threw out a parsnip. For those looking for umami, look no further than the turnips. This was delicious and I’m sure would have been as is. Haters gonna hate. Grow up and eat your root veggies. Great recipe!!!

  • karen
    May 25, 2020

    They didn't print my entire comment. Here it is again.If I can save one person from wasting time

  • JMartinelli13
    Dec 13, 2018

    Omitted the mushrooms. Converted it to a slowcooker recipe. Definitely will make it again!

  • khegeman
    Mar 13, 2016

    Very disappointed. I used only 1/2 the amount of turnips and parsnips, which was a good thing because we did not like them in the stew and ended up picking them out and throwing them away. We enjoyed the addition of the sweet potatoes and mushrooms though. Overall found the broth too salty and thin. I usually flour the beef before browning, to make a thicker broth in beef stew. I also agree with the other reviewer who pointed out that there is not enough broth to cover the vegetable, so the vegetables did not get as tender as I would have. liked We have a lot left over and no one is looking forward to the leftovers. My husband did not even like it and he usually likes everything, so we will probably throw away the rest. Waste of time and money.

  • rwippel
    Nov 29, 2015

    This stew was wonderful and the broth was to die for. My main recommendation is to make one and a half recipes of the broth because the liquid didn't cover everything. My carrots were still a little on the crunchy side. Plus the broth was so good, you can drink it. Serve with toasted French bread and you won't regret it :)

  • Armstras07
    Nov 9, 2015

    This was great. I made it a little different because of the turnips, parsnips and mushrooms. I instead added extra sweet potatoes and added white potatoes . I actually didn't realize I had ran out of thyme and found out Italian seasoning was a good substitute for it and also had to sub the red white with white. It turned out great.

  • curlylis85
    Oct 19, 2015

    The sweet potatoes are a fun change of pace, and I also liked the mushrooms. This recipe also transitions well to the slow cooker.

  • daniellem02
    Sep 23, 2015

    This was ok. I probably wouldn't make it again. I like the idea of sweet potatoes better than regular...

  • shawnba
    Sep 22, 2015

    I really liked the sweet and savory flavor of this stew. I did omit the turnips (personal preference), and add some green beans for both bulk and color. Definitely a keeper

  • _FOOTSIE
    Sep 13, 2015

    Hubby and I really enjoyed this. I really like the addition of sweet potatoes in place of regular white potatoes. I'll make this again.