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
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
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1Preheat 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.
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2Add 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.
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3In 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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