Beef & Sweet Potato Stew

Ingredients

• 2 lbs beef stew meat, cut into 1-inch chunks
• 2 large sweet potatoes, peeled and cubed
• 3 medium carrots, sliced
• 3 stalks celery, sliced
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 2 cups low sodium beef broth
• 1 can (14oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Directions

1. Season beef chunks generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef in batches until browned on all sides, about 3–4 minutes per batch. Remove and set aside.
2. In the same pot, sauté onion for 3–4 minutes until softened. Add garlic and cook one more minute.
3. Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.
4. Add beef broth, diced tomatoes, smoked paprika, thyme, and rosemary. Return beef to the pot and bring to a simmer.
5. Cover and cook on low heat for 1 hour until beef is starting to get tender.
6. Add sweet potatoes, carrots, and celery. Cover and cook another 30–40 minutes until vegetables are soft and beef is fork tender.
7. Taste and adjust seasoning before serving.