Beef and Sweet Potato Stew

I have had this on my "to make" list for awhile and with the cold weather we've been experiencing this was the perfect time to enjoy a pot of hearty beef stew!

It was delicious served with some quick dinner rolls, and also the leftovers kept and reheated perfectly. I loved all the big tender bites of sweet potato and carrots alongside the tender bites of beef. Hearty, filling, and very satisfying. 

As you can see - my pot was not quite large enough until the mixture simmered and condensed a little!

Beef and Sweet Potato Stew

Ingredients
2 lb. beef stew meat
1/2 cup flour
1 tsp salt

1/2 tsp pepper
1 TBS olive oil
4 tsp tomato paste
4 cups beef broth
2 (15-oz) can diced tomatoes, with juices
2 onions, diced

4 carrots, peeled and diced 
1 TBS garlic powder

2 tsp chili powder
2 tsp cumin
2 tsp dried oregano
3 med sweet potato, peeled and cubed

Directions

1. Combine flour, salt and pepper in a ziploc bag or large bowl and toss the stew meat in it to coat. Discard any excess flour mixture.
2. Heat a large soup pot over medium-high heat with a TBS of olive oil. Brown the meat on all sides.
3. Add in tomato paste and stir to gently coat and allow the paste to cook for a minute, then add in broth, canned diced tomatoes, diced onions, diced carrots, diced sweet potato, and all remaining seasonings.
4. Bring stew to a low boil, cover and simmer 30 minutes, until meat and vegetables are tender.
5. Taste, and adjust seasonings as needed.

Recipe adapted from A Day In The Life On the Farm