Beef stew with sweet potatoes, carrots and thyme

Tip: tap a step to mark it as done.

1. Brown the beef

   10 min

   Pat the beef dry, cut it into roughly 3 cm cubes and season with salt. Brown it on all sides in the oil, working in batches. Remove from the pot.

2. Simmer

   1 hr 30 min

   Cook the finely chopped onions in the drippings, then add the garlic and tomato paste and return the beef to the pot. Add the carrots, cut into thick rounds, along with the thyme and bay leaf. Pour in the broth, cover and simmer for about 1 hour 30 minutes.

3. Add the sweet potatoes

   30 min

   Peel the sweet potatoes, cut them into roughly 3 cm cubes and add them to the beef. Season with black pepper and simmer for another 25–30 minutes, until both the beef and sweet potatoes are tender.

4. Serve

   Remove the bay leaf and serve with bread or on its own.

Tip: Don't add the sweet potatoes any earlier—they soften much faster than the beef and would fall apart completely if simmered too long.

This recipe was translated from the Slovak original: Hovädzie mäso dusené s batatmi, mrkvou a tymiánom