Best Beef Stew With Sweet Potatoes
This beef stew with sweet potatoes recipe is spicy and well seasoned with fresh herbs, spices, and Noubess Berbere Seasoning. This recipe is a shorter version of the Ethiopian stew, tender beef cubes paired nicely with sweet potatoes and cooked in a rich, flavorful thick broth.
This Beef Stew Recipe is best served with Homemade Skillet Flatbread or Sauteed Garlic Spinach. This could be a new staple dish in your household and the perfect hearty weeknight dinner.
The ingredients needed to make this Beef Stew and Sweet Potatoes recipe
- Boned beef chuck, fat trimmed, cut into 3/4-inch chunks: this type of beed cut is perfect for stewing, braising, roasting and slow cooking.
- Onion: white, red or yellow onion. If you prefer shallots, that fine as well.
- Scallions: the whole stalks are needed.
- Garlic cloves: always add the number of cloves needed and depending on size.
- Butter: salted butter preferably. The butter makes the broth texture smoother.
- Fresh ginger: no substitution here. Fresh ginger is always better for seasoning meat.
- Noubess Berbere Seasoning: you can purchase this wonderful seasoning at noubess.com. This spicy seasoning is used in many African dishes.
- Roma tomatoes: this adds freshness to the sauce and also add moisture.
- Tomato paste: for flavor and color
- Sweet potatoes: the second main ingredient of this stew, they add a light sweet flavor that complements the taste of the berbere seasoning.
- Aged balsamic vinegar: there's nothing better than aged balsamic. This type of vinegar add the rigth amount of acidy to balance out the taste of the beef, and the seasoning combination.
- Water: use water to cook everything together.
How to make this inspired Ethiopian Beef Stew with Sweet Potatoes.
The classic version of the Ethiopian beef stew consists of a pureed onion slightly cooked in butter. The beef is then added to the saucepan, followed by herbs and seasoning. This recipe is a bit different. The onion is not pureed; it is sliced and cooked with scallions, ginger, and garlic.
Usually, in Caribbean cuisine, you need a mortar and pestle to grind or mash the herbs and spices. In this recipe, no need to use one. The chopped onion, ginger, garlic, and scallions are cooked first, followed by the other ingredients.
- Chop onion, ginger, garlic, and scallions.
- Next, melt the butter in a saucepan over medium-high heat. Add onions, ginger, garlic, and scallions. Cook for about 3 – 5 minutes stirring.
- Add chopped tomatoes and tomato paste. Stir to mix and cook stirring for about 5 minutes.
- Add the beef followed by the berbere seasoning; stir until fragrant, about 1-2 minutes. Add balsamic vinegar. Bring to a simmer, then cover, cook on low to medium heat on the stovetop. After 10 minutes check on the liquid amount. Add hot water if necessary. (add enough water to cover the meat.)
- Stir the meat mixture occasionally, until the beef is tender when pierced with a fork, about 1 – 1 1/2 hours.
- Add the sweet potatoes, and continue cooking until all the ingredients are fully cooked. Season to taste with salt and pepper.
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Beef Stew with Sweet Potatoes
Notes and Tips
- It is best to use a Dutch oven to cook the beef as the meat will take less time to cook.
- If you do not have berbere seasoning, use the following: 1 tablespoon each ground paprika and cayenne (use less if you don't want it too spicy), 1 teaspoon each ground cumin and fenugreek, ½ teaspoon each ground turmeric, cinnamon, and cardamom, and ¼ teaspoon each allspice and ground cloves.
- Always use hot or warm water when cooking meat. This helps keep the flavors together.
- There's no need to sear the meat first as this is a method in many beef stew recipes.
- If you want to thin out the sauce, add dry red wine or hot water and adjust the seasoning.
More beef stews recipes to enjoy
- LALO (JUTE LEAVES) WITH BEEF, SPINACH AND BLUE CRAB STEW
- SPICED BEEF STEW WITH DUMPLINGS RECIPE
- BEEF STEW WITH GREEN LENTILS
- BEEF STEW WITH KALE AND ZUCCHINI
- GREEN PAPAYA AND BEEF STEW
Beef Stew with Sweet Potatoes
This beef stew with sweet potatoes recipe is spicy and well seasoned with fresh herbs, spices, and Noubess Berbere Seasoning.
- 2 ½ lbs boned beef chuck fat trimmed, and cut into 3/4-inch chunks
- 1 medium onion quartered lengthwise
- 4 scallions medium size
- 4 – 6 garlic cloves depending on size
- ¼ cup butter
- 1 tbsp minced fresh ginger
- 4 – 6 Roma tomatoes diced
- 1 tbsp tomato paste or more
- 2 tbsp Noubess Berbere Seasoning
- 3 tbsp aged balsamic vinegar
- 2 medium sweet potatoes
- ¼ cup dry red wine optional
- Salt
- Water
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Cut the beef into cubes, trimmed the fat, clean with lemon or vinegar. Pat dry with paper towel and set aside.
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Chop the onions, ginger, garlic, and scallions.
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Next, melt the butter in a saucepan over medium-high heat. Add onions, ginger, garlic, and scallions. Cook for about 3 – 5 minutes, stirring.
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Add chopped tomatoes and tomato paste. Stir to mix and cook, stirring for about 5 minutes.
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Add the beef followed by the berbere seasoning; stir until fragrant, about 1-2 minutes. Add balsamic vinegar. Bring to a simmer, then cover, cook on low to medium heat on the stovetop. After 10 minutes, check on the liquid amount. Add hot water if necessary. (add enough water to cover the meat.)
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Stir the meat mixture occasionally until the beef is tender when pierced with a fork, about 1 – 1 1/2 hours.
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Add the sweet potatoes, and continue cooking until all the ingredients are fully cooked—season to taste with salt and pepper.
- It is best to use a Dutch oven for cooking the beef as the meat will take less time.
- If you do not have berbere seasoning, use the following: 1 tablespoon each ground paprika and cayenne (use less cayenne pepper if you don't want the stew to be too spicy), 1 teaspoon each ground cumin and fenugreek, ½ teaspoon each ground turmeric, cinnamon, and cardamom, and ¼ teaspoon each allspice and ground cloves.
- Always use hot or warm water when cooking meat. The warm water helps keep the flavors together.
- There's no need to sear the meat first as this is a method in many beef stew recipes.
- If you want to thin out the sauce, add a dry red wine or hot water and adjust the seasoning.
Calories: 527 kcal Carbohydrates: 25 g Protein: 39 g Fat: 30 g Saturated Fat: 14 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 13 g Trans Fat: 2 g Cholesterol: 151 mg Sodium: 293 mg Potassium: 1238 mg Fiber: 4 g Sugar: 8 g Vitamin A: 11930 IU Vitamin C: 21 mg Calcium: 90 mg Iron: 5 mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Let us know how it was!
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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Source: https://www.caribbeangreenliving.com/beef-stew-with-sweet-potatoes/
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