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Harvest Beef and Sweet Potato Stew

Progresso® beef-flavored broth provides a simple addition to this stew made with beef and sweet potatoes – a hearty dinner.

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  • prep time 40 min
  • total time 4 hr 40 min
  • ingredients 14
  • servings 6
 

Ingredients

3
tablespoons vegetable oil
4
cloves garlic, finely chopped
1
large onion, cut into small wedges
1
beef chuck roast (3 lb), trimmed of fat, cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
2
cups Progresso® beef-flavored broth (from 32-oz carton)
1/2 cup water
2
teaspoons chopped fresh rosemary leaves
2
teaspoons salt
1/2 teaspoon pepper
2
dried bay leaves
1
lb parsnips, peeled, cut into 2x1-inch pieces
2
lb sweet potatoes, peeled, cut into 1-inch chunks
Additional chopped rosemary, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 300°F. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook garlic in oil 1 minute or until golden. In 4-quart Dutch oven, place garlic and onion.
  • 2 In resealable food-storage plastic bag, place beef and flour; seal bag and toss to coat. In same skillet, heat 1 tablespoon oil over medium-high heat. Add half of beef; brown on all sides. Transfer beef to Dutch oven. Repeat with remaining 1 tablespoon oil and beef.
  • 3 Add broth to skillet; heat to boiling, scraping to loosen brown particles. Pour over beef mixture. Stir in water, 2 teaspoons rosemary, the salt, pepper, bay leaves and parsnips.
  • 4 Cover; bake 3 hours. Stir sweet potatoes into stew. Cover; bake 1 hour longer or until beef and vegetables are tender. Remove bay leaves before serving. Garnish with additional rosemary.
  • 1 Heat oven to 300°F. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook garlic in oil 1 minute or until golden. In 4-quart Dutch oven, place garlic and onion.
  • 2 In resealable food-storage plastic bag, place beef and flour; seal bag and toss to coat. In same skillet, heat 1 tablespoon oil over medium-high heat. Add half of beef; brown on all sides. Transfer beef to Dutch oven. Repeat with remaining 1 tablespoon oil and beef.
  • 3 Add broth to skillet; heat to boiling, scraping to loosen brown particles. Pour over beef mixture. Stir in water, 2 teaspoons rosemary, the salt, pepper, bay leaves and parsnips.
  • 4 Cover; bake 3 hours. Stir sweet potatoes into stew. Cover; bake 1 hour longer or until beef and vegetables are tender. Remove bay leaves before serving. Garnish with additional rosemary.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
572
,
% Daily Value
Total Fat
18g
18%
(Saturated Fat
5g,
5%
),
Sodium
1230mg
1230%;
Total Carbohydrate
55g
55%
(Dietary Fiber
9g
9%
),
Protein
47g
47%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
3 1/2 Starch; 5 Lean Meat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.