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Hearty Beef + Sweet Potato Stew

Servings: 8

Ingredients

  • 1 Tbsp olive oil or avocado oil
  • 2 lbs beef chuck stew meat cubed into 1" pieces
  • 1 onion chopped into big chunks
  • 2 carrots peeled and cut into rounds
  • 2 celery ribs chopped
  • sea salt and freshly ground black pepper to taste about 1/2 teaspoon each
  • 3 fresh garlic cloves chopped
  • 2 Tbsps chopped fresh rosemary
  • 1/4 cup tomato paste
  • 2/3 cup red wine
  • 2 cups low-sodium beef bone broth
  • 1 lb sweet potatoes cubed
  • 12 oz baby mushrooms
  • 2 bay leaves
  • freshly chopped parsley for garnish

Instructions

  • Heat the oil in a large dutch oven over medium heat. Add beef, in a few separate batches, and cook until nicely golden brown, about 10 minutes. Set aside on a plate.
  • In that same preheated pot add in your onions, carrots, celery, and sauté stirring occasionally, 4-5 minutes.
  • Stir in your garlic, rosemary, and tomato paste.
  • Return the beef back into the pot, then add in potatoes, mushrooms, and bay leaves.
  • Pour in the wine and broth.
  • Cover your pot and simmer, over low heat, until beef and potatoes are very tender, about 40 minutes or so. Remove bay leaves.
  • Garnish with freshly chopped parsley and serve warm.
  • Enjoy!