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Beef and Sweet Potato Stew with Smoked Paprika

Beef and sweet potato stew simmers in a Dutch oven with smoked paprika until the beef is fork-tender and the vegetables are soft. Beef broth, thyme, and a touch of tomato paste make a rich, savory stew.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 lb beef chuck roast cut into 1 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 tbsp smoked paprika
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 carrots medium, cut into 1-inch pieces
  • 2 sweet potatoes medium, peeled and cut into 1 1/2-inch cubes

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Season the beef with the salt and pepper.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches for 3 to 4 minutes per batch, then transfer it to a plate.
  4. Reduce the heat to medium, add the onion, and cook for about 5 minutes until softened, stirring occasionally.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the smoked paprika, tomato paste, and flour and cook for 1 minute.
  7. Gradually stir in the beef broth, Worcestershire sauce, thyme, and bay leaf, scraping up browned bits.
  8. Return the beef and any accumulated juices to the pot and bring to a simmer.
  9. Cover and simmer gently over low heat for 1 1/2 to 2 hours, until the beef is nearly fork-tender.
  10. Stir in the carrots and sweet potatoes.
  11. Cover and simmer for 25 to 35 minutes, until the vegetables are tender and the beef is fork-tender.
  12. Remove the bay leaf before serving.

Notes

Brown the beef in batches to build flavor and avoid crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze them; for a gluten-free version, use a gluten-free measure-for-measure flour blend.