Sweet Potato Beef Stew

This is the perfect comfort food for a snowy winter day.  It goes well with some homemade bread or biscuits.


2 tablespoons olive oil
1 lb sirloin steak, diced (season with salt and black pepper)
1 medium onion, chopped
5 medium carrots, chopped
5 celery ribs, chopped
8 ounces cremini mushrooms, chopped
1/4 cup gluten free flour, (I use Bob’s Redmill)
2 tablespoons tomato paste
1/2 cup dry red wine (I use a Pinot Noir from Italy)
4 cups beef stock (I use beef bone broth)
1 heaping tablespoon of Italian seasoning
2 bay leaves
1 large sweet potato, chopped (bite site)
2 tablespoons chopped fresh parsley leaves


1.  Heat olive oil in a large stockpot or Dutch oven over medium heat.  Add diced sirloin steak and brown completely.  Depending on the size of your pot, you may have to do this in batches.  Cook thoroughly.  Set aside

2.  Add onion, carrots, and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.

3.  Add mushrooms, and cook, stirring occasionally, until tender and cooked through.  About 3-4 minutes.

4.  Whisk in flour and tomato paste until light browned, about 1 minute.

5.  Stir in wine, scraping any browned bits from the bottom of the pot.

6.  Stir in beef stock/broth, Italian seasoning, bay leaves, and steak.  Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.

7.  Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes.  Remove and discard bay leaves.  Stir in parsely; season with salt and pepper if desired.

8.  Serve immediately.  I like mine with a dollop of Greek yogurt or you could use a dollop of sour cream.

NOTE*  – If you want to add garlic, add when you add the mushrooms.  Also, you can change out any veggies you desire.  This stew is completely adaptable to your taste.

Cheers, Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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