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Comforting Tomato Beef Potato Stew with Sweet Potatoes and Parsnips
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium russet potatoes, cubed
  • 1 large sweet potato, cubed
  • 2 parsnips, peeled and sliced
  • 1 can (14 ounces) diced tomatoes
  • 1 tablespoon tomato paste
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the cubed russet potatoes, sweet potato, and sliced parsnips. Cook for 2 minutes while stirring.
  • Add the diced tomatoes, tomato paste, beef broth, dried thyme, salt, and black pepper. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the vegetables are tender.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Simmering the stew a little longer after the vegetables soften helps the broth thicken naturally from the starch in the potatoes. If the stew seems too thick the next day, add a splash of broth when reheating on the stove. The parsnips keep their slight crunch even after storage, so they add nice texture when served as leftovers.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board, Knife