Beef Ragout With Sweet Potatoes Recipe

Name: Beef Ragout With Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs stewing beef, boneless, sliced into 1 1/2 inch cubes; 1/3 cup all-purpose flour, divided; 3 tablespoons butter, divided; 4 garlic cloves, chopped; 2 onions, chopped; 2 celery ribs, chopped; 2 bay leaves; 2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 1 1/2 cups beef stock or 1 1/2 cups beef broth; 1 1/2 cups 35% cream; 2 large sweet potatoes; 2 tablespoons lemon juice, freshly squeezed; fresh coriander or parsley, chopped

Servings: persons

2 lbs stewing beef, boneless, sliced into 1 1/2 inch cubes
1/3 cup all-purpose flour, divided
3 tablespoons butter, divided
4 garlic cloves, chopped
2 onions, chopped
2 celery ribs, chopped
2 bay leaves
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 1/2 cups beef stock or 1 1/2 cups beef broth
1 1/2 cups 35% cream
2 large sweet potatoes
2 tablespoons lemon juice, freshly squeezed
fresh coriander or parsley, chopped

1
Preheat oven to 350u00b0F.
2
In a bowl, combine beef, half of the flour and 1/2 teaspoons salt. In a large ovenproof pot, melt one-third of butter over medium-high heat; brown beef in three batches, adding more of the butter as necessary; transfer to a bowl.
3
Reduce heat to medium-low; add remaining butter to pot. Cook garlic, onions, celery, bay leaves, cumin, cinnamon and cayenne, stirring for about 3 minutes or until starting to soften. Stir in remaining flour.
4
Stir in beef stock and cream; increase heat to high and bring to a boil scraping up bits stuck to pot. Stir in beef and accumulated juices.
5
Cover and bake in preheated oven for 1 hour. Meanwhile, peel sweet potatoes; cut into 3/4 inch cubes. Stir into pot; cover and bake 30 minutes longer or until potatoes are almost tender. uncover and bake for 15 minutes or until beef is fork-tender and sauce is slightly thickened. Discard bay leaves. Stir in lemon juice and season to taste with salt. Serve sprinkled with coriander.
6
NOTE: Stew can be cooled, covered and refrigerated for up to 2 days. Reheat over medium-low heat until piping hot. Stir in lemon juice and salt after reheating.

1225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs stewing beef, boneless, sliced into 1 1/2 inch cubes, 1/3 cup all-purpose flour, divided, 3 tablespoons butter, divided, 4 garlic cloves, chopped, and more.

Yes, Beef Ragout With Sweet Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Ragout With Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions