This Slow Cooked Beef Stew with Roasted Sweet Potato is exactly what you need to warm you up on a cold evening! Fall apart beef cooked in a thick, rich sauce, dotted with caramelized shallots and cubes of roasted sweet potato.
Delicious! It’s something I’d definitely order at a restaurant, but it’s so easy to make at home!
The sauce has such a depth of flavor, coming not only from the slow-cooked beef, but also from lots of other delicious ingredients such as red currant jelly, brown sugar, garlic and tomato puree
Cook in the oven, on the hob, or even in the crockpot if you want dinner waiting for you when you get home (the roasted sweet potatoes will still need oven cooking).
You can also convert this tasty stew to be gluten free. Simply replace the flour with gluten-free, all-purpose flour and replace the beef stock with a gluten-free version (i.e use fresh stock, or bouillon mixed with water). Check on the tomato puree and red currant jelly. Although they’re often gluten free, it can sometimes depend on the brand.
Grab a spoon and a nice chunk of fresh bread for comfort food that’ll make you glad it’s cold and windy outside!
Here’s what you’ll need:
- 3 tbsp vegetable oil
- 10 shallots, peeled and halved
- 1 large onion
- 2 large carrots, peeled and chopped
- 2 sticks celery, chopped
- 2 1/4 pounds braising/casserole beef, chopped into bite-size chunks
- 2 tbsp all-purpose flour mixed with a pinch of salt and pepper
- 3 cloves garlic, peeled and crushed
- 2 tbsp red current jelly
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 2 tsp dark brown sugar
- ¼ tsp celery salt
- 1/2 tsp salt
- ¾ tsp crushed black pepper
- 5 cups beef stock (water plus 3 stock cubes is fine)
- 4 bay leaves
- Small bunch of parsley, chopped
For the roasted sweet potatoes:
- 1 large or 2 small sweet potatoes, peeled and chopped into 1cm chunks
- 2 tbsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
1. Heat one tablespoon of the oil in a large cast-iron casserole dish. Fry the shallots, turning once or twice until browned. Remove from the pan. Add another tablespoon of the oil to the pan, then add the onions, carrots and celery. Fry on a medium heat for 5 minutes, until the onions are slightly softened. Remove from the pan. Heat the remaining one tablespoon of oil. Dust the beef chunks in the seasoned flour and add to the pan. Brown the beef all over (takes about 5-7 minutes), then add in the garlic and cook, whilst stirring for another 30 seconds.
2. Add the vegetables (but not the shallots) back into the pan with the meat. Add the red currant jelly, tomato puree, Worcestershire sauce, sugar, celery salt, salt and pepper to the pan. Stir to combine, then pour in the beef stock and stir again. Add the bay leaves, then bring to a gentle boil. Place a lid on and cook on a low heat, on the hob for 2.5-3 hours – stir a couple of times during cooking, and add a splash of water if needed. Add the shallots back in for the last 30 mins of cooking. Alternatively you can cook in the oven (at 325f) for 3-4 hours – stirring a couple of times during cooking, or you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours.
3. Whilst the stew is cooking, preheat the oven to 400f. Toss the sweet potato chunks in the oil, salt, pepper and paprika, place on a baking tray and cook in the oven for 15-20 minutes until golden brown. If you’re cooking the stew in the oven, simply place the potatoes in the oven with the stew for the last 10 minutes of cooking, then take out the stew, and increase the heat of the oven to 400f, then cook for a further 10-15 minutes. If you leave the lid on the pan, the stew will still be hot by the time the sweet potato is cooked.
3. Spoon the stew out into four bowls. Top with the roasted sweet potato and a sprinkle of chopped parsley before serving!