Beef, Black Bean and Sweet Potato Stew
This beef, black bean and sweet potato stew brings together the warming flavours of Hungarian goulash and Tex-Mex chilli in one comforting pot. Tender beef, smoky spices, sweet potatoes and black beans create a hearty meal that’s easy to prepare and ideal for cooler days. The sweet potatoes add a subtle sweetness that balances the smoked paprika and cumin, while the black beans make the stew even more satisfying. It’s a great choice for a midweek supper, but it’s equally good for a relaxed weekend dinner when served with rice, boiled potatoes or plenty of crusty bread.
Ingredients
Method
- Finely chop the onion and garlic. Chop the carrot, red pepper and sweet potatoes into bite-sized pieces.
- Heat 1 Tbsp of the oil in a large casserole or heavy-based saucepan. Brown the beef for 3–5 minutes, then transfer it to a plate.
- Add the remaining oil to the pan and gently cook the onion for about 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the carrot, red pepper and sweet potato, then stir in the smoked paprika, chilli flakes, cumin and oregano. Cook for 1 minute before adding the tomato purée. Stir well to coat the vegetables.
- Return the beef to the pan and add the chopped tomatoes, beef stock and bay leaf. The stock should just cover the meat and vegetables.
- Bring to the boil, then reduce the heat, cover and simmer gently for about 45–60 minutes, or until the beef is tender.
- Stir in the black beans and cook for another 5 minutes until heated through.
- Taste and adjust the seasoning with salt and pepper.
- Sprinkle with chopped parsley or coriander and serve with boiled potatoes, rice or crusty bread.