Beef Stew with Sweet Potatoes – Chunks of buttery tender beef cooked low and slow with carrots and vibrant purple sweet potatoes in a rich flavorful broth infused with delicious herbs and spices.
Into dutch oven over medium heat, add oil and beef, then season with salt. Brown the meat stirring few times, for about 10 minutes. Next add spices and garlic and stir for 30 seconds.
After, add the rest of the ingredients, mix with a spoon and bring it to a boil. Reduce the heat, cover and let simmer for 1 ½ hours, or until meat is tender.
Serve with cooked quinoa & garnish with parsley. Enjoy!
Notes
Look for beef that has plenty of marbling in it. This makes for the best kind of melt-in-your-mouth tender bites of beef!
Trim extra fat. Don’t go too crazy, you still want a bit because it does give it a lot of flavor and moisture, so just trim the excess.
If you’ve got a lot of meat to brown, you may need to do this in batches. Do not overcrowd the pan otherwise it won’t brown, it’ll just steam.