Ingredients
Scale
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 2 cups red wine (optional, can substitute with more broth)
- 2 bay leaves
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 teaspoon dried rosemary
- 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 3 large carrots, sliced into 1/2-inch rounds
- 3 celery stalks, chopped
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef cubes generously with salt and pepper.
- Brown the beef in batches, about 3-4 minutes per side, until all sides are golden brown. Don’t overcrowd the pot – this ensures proper browning. Transfer browned beef to a plate and set aside.
- Reduce heat to medium and add diced onion to the same pot. Cook for 5 minutes until softened and translucent, scraping up any browned bits from the bottom.
- Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes, stirring constantly.
- Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute to eliminate the raw flour taste.
- Slowly pour in beef broth and red wine (if using), stirring constantly to prevent lumps. Add bay leaves, thyme, and rosemary.
- Return the browned beef to the pot along with any accumulated juices. Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer for 1 hour and 30 minutes, stirring occasionally. The beef should start to become tender but won’t be fall-apart tender yet.
- Add sweet potatoes, carrots, and celery to the pot. Stir gently to combine, making sure vegetables are mostly submerged in the liquid.
- Continue simmering covered for another 30-45 minutes, until beef is fork-tender and sweet potatoes are cooked through but still hold their shape.
- Remove bay leaves and taste for seasoning. Add more salt and pepper as needed.
- Serve hot in bowls, garnished with fresh chopped parsley. This stew pairs beautifully with crusty bread or cornbread for dipping.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
