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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g diced beef
  • 2 Tbsp olive oil
  • 1 red onion finely chopped
  • 2 garlic cloves finely chopped
  • ½ red bell pepper chopped
  • 2 sweet potatoes peeled and cut into bite-sized chunks
  • 1 medium carrot chopped
  • 1 Tbsp smoked paprika
  • 2 pinches of chilli flakes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 Tbsp tomato purée
  • 1 cup fresh tomatoes on the vine chopped
  • 500 ml beef stock
  • 1 bay leaf
  • 1 x 400g tin black beans drained and rinsed
  • Chopped fresh parsley or coriander to serve
  • Salt and freshly ground black pepper

Method
 

  1. Finely chop the onion and garlic. Chop the carrot, red pepper and sweet potatoes into bite-sized pieces.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bring to the boil, then reduce the heat, cover and simmer gently for about 45–60 minutes, or until the beef is tender.
  7. Stir in the black beans and cook for another 5 minutes until heated through.
  8. Taste and adjust the seasoning with salt and pepper.
  9. Sprinkle with chopped parsley or coriander and serve with boiled potatoes, rice or crusty bread.