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Easy Kosher Beef and Sweet Potato Stew Recipe

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✓ Pesach-friendly. Look for a Pesach hechsher on: broth, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Beef and sweet potato stew is a cozy fall dinner. Chunks of chuck roast simmer in beef broth with diced tomatoes, onion, garlic, paprika and thyme, and the sweet potatoes break down slightly to thicken the stew and add a gentle sweetness.

Cooking Tips

Brown the beef well in batches before adding anything else; the browned bits flavor the whole stew. Add the sweet potatoes once the beef is nearly tender, since they cook faster than regular potatoes and can turn to mush. For richer flavor, replace a cup of the broth with dry red wine.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher beef broth and a kosher wine if you add it.

Make-Ahead

The stew tastes even better the next day. It keeps for 3 days or 3 months in the freezer; thin it with a little broth when reheating.

Easy Kosher Beef and Sweet Potato Stew Recipe
This hearty kosher beef and sweet potato stew combines tender chunks of beef with naturally sweet potatoes in a rich, savory broth that's ready in just one hour.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 3 cups beef broth kosher certified
  • 1 can diced tomatoes 14.5 oz can, drained
  • 2 tsp kosher salt or to taste
  • 1 tsp black pepper freshly ground
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Pat the beef cubes completely dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side, until deeply browned on all sides. Don't overcrowd the pot. Transfer browned beef to a plate.
  3. Reduce heat to medium and add the diced onion to the same pot. Cook for 4-5 minutes until softened, scraping up any browned bits from the bottom of the pot.
  4. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Return the browned beef to the pot along with any accumulated juices. Add the sweet potato chunks, beef broth, drained diced tomatoes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, paprika, thyme, and bay leaves.
  6. Bring the mixture to a boil, then reduce heat to low and simmer covered for 35-40 minutes, until the beef is tender and the sweet potatoes are fork-tender but not falling apart.
  7. Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves before serving.
  8. Serve hot in bowls, garnished with fresh chopped parsley.

Notes

This stew can be made up to 2 days ahead and reheated gently on the stovetop. The flavors actually improve overnight. Store covered in the refrigerator for up to 3 days, or freeze for up to 3 months. If the stew seems too thick after reheating, add a splash of beef broth or water. For a richer flavor, you can substitute 1 cup of the beef broth with red wine (make sure it's kosher certified).
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 31g 62%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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