Adapted from Damn Delicious, this was a wonderful way to enjoy traditional beef stew with a twist!
2 lbs. trimmed and diced top sirloin steak (or stewing beef)
olive oil, kosher salt and freshly ground pepper for browning the meat
1 red onion AND 1 large carrot AND 3 celery ribs – all diced
3 cloves of garlic, minced AND 8 oz. cremini mushrooms, quartered
1/4 c. flour
1 can (156 mL) tomato paste
1/2 c. red wine
4 c. good beef broth (I used beef bone broth) AND 4 + sprigs fresh thyme
1 large sweet potato (~1 1/2 lbs.) – peeled and cut into 1/2-inch pieces
2 T. + fresh parsley, plus more for garnish if you wish
Heat a bit of olive oil in a large Dutch oven over medium heat and brown the steak in batches, seasoning generously with salt and pepper. As the pieces are browned, remove them to a plate and set aside.
In the same pot, once the meat is removed, add the onion, carrot and celery and cook and stir for a few minutes until softened, then stir in the mushrooms and garlic and cook for another few minutes. Sprinkle in the flour and stir until no trace is visible, then turn up the heat a titch and cook and stir in the tomato paste until the whole mix gets a bit caramelized and browned. Pour in the wine and stir quite vigorously to make sure all of the browned bits are scraped up, then pour in the broth, drop in the thyme and add the browned steak back in. Bring to a boil then reduce the heat and simmer for about a half hour until the steak is tender and cooked through. Stir in the sweet potatoes and continue to simmer until the potatoes are just tender and the stew has thickened slightly, then remove the thyme sprigs.
Taste for seasonings, stir in the parsley and enjoy in large bowls with some biscuits or crusty bread to help soak up the sauce.