Beef Stew with Sweet Potato – Carne Guisada com Batata Doce
I always add sweet potatoes to my beef stew since it adds great flavor and the texture thickens the broth. Make a big pot to enjoy the next day. I add mushrooms and peas, but of course this is optional to your taste.
2 to 3 pounds beef stew meat (cut into 2 inch pieces)
2 large onions (chopped)
2 large stalks celery (chopped)
4 cloves garlic (finely minced)
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon paprika
1 tablespoon salt
1 teaspoon black pepper
1 beef bouillon cube or 1 cup beef broth
1 and 1/2 cups water
1/2 cup red wine
1/2 cup port wine
1 bay leaf
4 large potatoes (cut into 1 to 2 inch cubes)
2 large sweet potatoes (cut into 2 inch cubes)
1 to 2 pounds mushrooms (optional)
1 cup frozen sweet peas (optional)
parsley for garnish
Marinate meat in salt, garlic, pepper, paprika and red wine for a few hours or overnight in refrigerator in a bowl. When ready to cook take meat out of refrigerator and let sit for 20 minutes at room temperature. Reserve liquid and place meat in clean bowl and add the flour. Shake meat to coat with flour.
Heat the oil in large heavy dutch oven or pan and brown meat on all sides. Add onion, celery, carrots, bay leaf, beef bouillon, water, reserved marinade and port wine. Stir evenly and let cook on medium for about 1 hour. Stir often so the stew does not stick and burn. Add both potatoes and cook for another 30-45 minutes until cooked. Cook mushrooms in a small pan with 1 tablespoon butter for about 5 minutes. (I like to add the mushrooms on top of stew but this is optional you can also add the mushrooms into the stew to cook.) Add peas during the last few minutes.
Top with parsley for garnish. Serve with Portuguese red wine or any good red wine.
Serve with Portuguese red wine of course.