Braised Beef And Sweet Potato Stew

This Braised Beef and Sweet Potato Stew is slow-cooked perfection—succulent beef short ribs paired with sweet potatoes, pearl onions, and shiitake mushrooms in a velvety tomato-wine broth infused with thyme and rosemary. Serve with warm cornbread for the ultimate comfort meal.

Recipe Information

Total Time:

Yield:

6 servings (2 cups each)

Ingredients

2 tablespoons all-purpose flour

1 teaspoon coarse kosher salt

½ teaspoon coarsely ground black pepper

2 to 2½ pounds bone-in beef short ribs (about 6 ribs), 4 to 5 inches long

2 tablespoons olive oil

2 (15-ounce) cans diced fire-roasted tomatoes, undrained

¼ cup red wine vinegar

2 tablespoons tomato paste

2 cups beef bone broth

2 medium sweet potatoes, peeled and cut into ¾-inch cubes

2 cups golden pearl onions, peeled and halved

2 cups fresh shiitake mushrooms with stems, caps halved

3 sprigs fresh thyme, plus additional for garnish

2 sprigs fresh rosemary

½ cup frozen baby sweet peas

Corn bread, warmed for serving

Directions

In a large resealable plastic bag, combine flour, salt and pepper. Add short ribs. Seal bag; shake to coat with flour mixture. Remove ribs from bag; shake off excess flour.
In a large skillet, heat olive oil over medium-high heat. Add ribs; cook for 6 to 8 minutes or until browned on all sides, turning frequently. Remove ribs and set aside. Add tomatoes, vinegar and tomato paste; cook for 2 to 3 minutes or until slightly thickened and bubbly.
Transfer tomato mixture to a 6-quart slow cooker; add bone broth, sweet potatoes, pearl onions and shiitake mushrooms. Tie thyme and rosemary sprigs together with a piece of 100-percent-cotton kitchen string and place in the slow cooker.
Place ribs on top. Cover and cook on low for 6 to 8 hours or until ribs are fork-tender. Transfer ribs to a cutting board; remove meat from bones and discard bones. Return meat to slow cooker. Add frozen peas; cover and cook on low for 10 minutes.
To serve, remove and discard herb bundle. Skim fat from stew. Ladle stew into serving bowls. Garnish with additional thyme, if desired. Serve with warm corn bread.