Ingredients
Method
- Pat the beef cubes completely dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon pepper.
- 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.
- 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.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- 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.
- 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.
- Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves before serving.
- 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).