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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Servings 6

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ingredients 14
Prep Time 40 min
Total Time 4 hr 40 min

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

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Directions

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.