• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy
  • Ingredients
  • 2 tablespoons olive oil
  • 2 pounds top sirloin steak, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, diced
  • 1 medium carrot, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 large sweet potato (about 1 1/2 pounds), peeled and cut in 1/2-inch chunks
  • 8 ounces cremini mushrooms, quartered
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 2 tablespoons chopped fresh parsley leaves
  • 4cups beef stock
    1. Instructions
    2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
    3. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
    4. Whisk in flour and tomato paste until lightly browned, about 1 minute.
    5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
    6. Stir in beef stock, thyme, 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 thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
    8. Serve immediately.