Imagine the warm, golden hues of tender sweet potatoes mingling with the rich, savory notes of beef stew, filling your kitchen with a comforting aroma that wraps around you like a cozy blanket.
This is the essence of Sweet Potato Beef Stew with Miso Glaze—a dish that embodies the heart of home cooking.
For me, this stew is more than just a meal; it’s a cherished family tradition that transforms hectic weeknights into moments of calm and connection.
I remember a particularly busy weekend when our schedules were packed to the brim, yet as the stew simmered gently on the stove, it brought us together around the table, providing nourishment and solace.
Whether it’s a quick dinner fix or a leisurely Sunday supper, this stew is a reliable companion in the kitchen. Ready for a culinary embrace? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich miso glaze and tender beef.
- Uses pantry staples like beef broth, soy sauce, and olive oil.
- Satisfies with hearty sweet potatoes and a thick, comforting stew consistency.
- Cooks in one pot, making cleanup easy and efficient.
- Freezes beautifully for convenient, make-ahead meals.
Ingredients
- 2 tablespoons olive oil — opt for extra virgin for richer flavor.
- 1 pound beef stew meat, cut into 1-inch cubes — choose well-marbled for tenderness.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground if possible.
- 2 medium sweet potatoes, peeled and cubed — aim for uniform size for even cooking.
- 1 large onion, diced — yellow or white for balanced sweetness.
- 3 cloves garlic, minced — use fresh for best aroma.
- 4 cups beef broth — low-sodium preferred to control saltiness.
- 2 tablespoons miso paste — go for white miso for a milder taste.
- 1 tablespoon soy sauce — use low-sodium to manage salt levels.
- 1 tablespoon honey — raw honey adds complexity.
- 2 tablespoons cornstarch — necessary for thickening.
- 2 tablespoons water — mix with cornstarch for slurry.
- 1 tablespoon fresh parsley, chopped — for a fresh garnish.
Step-by-Step Method
Heat the Oil
Heat olive oil in a Dutch oven over medium-high heat until it shimmers. This will help in browning the beef evenly and lock in the flavors.
Make certain the oil is hot enough for a quick sear, which enhances the overall taste of the stew.
Sear the Beef
Season beef stew meat with salt and black pepper. Add it to the hot oil in the Dutch oven.
Brown the meat on all sides, guaranteeing a nice crust forms. This step is essential for building a rich, savory base for the stew.
Once browned, remove the beef and set it aside.
Sauté the Aromatics
In the same pot, add diced onions and minced garlic.
Sauté until the onions become translucent, which usually takes about 3 to 5 minutes. Stir frequently to prevent burning and to allow the flavors to meld together, creating a fragrant base for your stew.
Combine Beef and Sweet Potatoes
Return the seared beef to the pot. Add the cubed sweet potatoes.
Stir well to combine all the ingredients. This guarantees that the sweet potatoes absorb the flavors from the beef and aromatics, contributing to the stew’s hearty texture and taste.
Add the Broth
Pour in the beef broth, ensuring all ingredients are submerged.
Bring the mixture to a boil. The broth provides a rich and savory liquid that will help cook the beef and sweet potatoes to tender perfection.
Simmer Gently
Reduce the heat to low and cover the pot.
Allow the stew to simmer for 1.5 hours. This slow cooking process tenderizes the beef and allows the flavors to develop fully. Stir occasionally to prevent sticking.
Mix the Miso Glaze
In a mixing bowl, combine miso paste, soy sauce, and honey.
Stir until you have a smooth glaze. This mixture adds a sweet and salty depth to the stew, enhancing its umami flavor profile.
Thicken the Stew
Prepare a slurry by mixing cornstarch and water in a small bowl.
Add this slurry to the stew, stirring continuously until the mixture thickens. Adjust the consistency by adding more slurry if necessary.
Final Simmer
Simmer the stew for an additional 15 minutes to guarantee the flavors meld and the stew reaches the desired thickness.
This final simmering allows the miso glaze to integrate fully into the stew.
Rest and Garnish
Remove the stew from heat and let it rest for 10 minutes.
This allows the flavors to settle and the stew to cool slightly. Before serving, garnish with freshly chopped parsley for a burst of color and freshness that complements the rich flavors of the stew.
Ingredient Swaps
- For a vegetarian version, replace the beef stew meat with mushrooms or a plant-based protein such as tofu or tempeh.
- Substitute sweet potatoes with regular potatoes or carrots for a different texture and flavor profile.
- Use vegetable broth instead of beef broth to make the dish vegetarian or to cater to dietary preferences.
- Swap soy sauce with tamari for a gluten-free option.
- Replace honey with maple syrup or agave nectar for a vegan-friendly alternative.
You Must Know
- Sear the Beef Thoroughly: Confirming that all sides of the beef are well-browned not only locks in juices but also enhances the overall flavor of the stew through the Maillard reaction.
- Cut Sweet Potatoes Uniformly: To ascertain even cooking, make sure the sweet potatoes are cubed to a uniform size. This helps them cook at the same rate and prevents some pieces from becoming mushy while others remain firm.
- Simmer Gently: After bringing the stew to a boil, reduce the heat to a gentle simmer. This allows flavors to meld and the beef to become tender without overcooking the sweet potatoes.
- Make a Proper Slurry: When mixing cornstarch and water to thicken the stew, guarantee there are no lumps. This will give your stew a smooth, consistent thickness.
- Adjust Seasoning After Thickening: Taste the stew after adding the cornstarch slurry and adjust the seasoning with soy sauce or salt, as the thickening process can alter the balance of flavors.
Serving Tips
- Serve the stew in deep bowls for a comforting, rustic presentation.
- Pair with steamed jasmine rice or crusty bread to complement the savory flavors.
- Garnish with additional fresh parsley or sliced scallions for a pop of color.
- Accompany with a side of Japanese pickles for a tangy contrast.
- Enjoy with a light, crisp white wine or green tea for a balanced meal.
Storage & Make-Ahead
Sweet Potato Beef Stew can be stored in the fridge for up to 3 days in an airtight container.
It freezes well for up to 3 months, allowing for convenient batch cooking.
For make-ahead convenience, prepare the stew a day prior.
Flavors deepen when reheated, enhancing taste and richness.
Reheating
For gentle reheating, use the stovetop over low heat.
Stir occasionally.
Alternatively, reheat in the oven at 300°F.
You can also use the microwave at a reduced power setting.
Japanese Culinary Influence
While exploring the depths of Japanese cuisine, I discovered that its influence goes far beyond sushi and ramen. I was captivated by the artful balance of flavors and textures, which has seeped into dishes worldwide.
One evening, as I experimented in my kitchen, I realized how a simple miso glaze could transform a traditional beef stew into something extraordinary.
Here are a few elements that highlight Japanese culinary influence:
- Umami: The rich, savory taste that miso adds is quintessentially Japanese.
- Simplicity: Ingredients are few, yet they create complex flavors.
- Seasonal Ingredients: Emphasis on fresh, seasonal produce like sweet potatoes.
- Balance: Harmonizing flavors like salty miso and sweet honey.
- Aesthetic Presentation: Even a stew can look inviting with a sprinkle of parsley.
These elements create a delicious fusion of cultures in every bite.
Final Thoughts
We hope you’ll give this Sweet Potato Beef Stew with Miso Glaze a try and make it your own by adjusting the flavors to suit your taste. Don’t hesitate to experiment and add your favorite ingredients for a unique twist!
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Dutch Oven?
I’ve swapped my Dutch oven for a slow cooker before, and it worked beautifully. Just sear the beef first, then toss everything in. Cook on low for about 6-8 hours. The flavors meld wonderfully, you’ll love it!
Is It Possible to Make This Stew Vegetarian?
I’ve got a great idea for you! Substitute the beef with hearty mushrooms or tofu, and use vegetable broth instead. I tried it once, and the umami from the miso still created a delicious depth. Enjoy!
What Can I Substitute for Miso Paste?
When I couldn’t find miso paste, I used tahini with a splash of soy sauce. It gave the stew a rich, nutty depth. You could also try peanut butter or a bit of soy miso mix.
How Do I Prevent the Sweet Potatoes From Getting Too Mushy?
I’ve found cutting sweet potatoes into larger chunks helps them maintain texture. Also, add them later in cooking. My first stew turned to mush, so I experimented until I got it just right. Try it!
Can This Stew Be Frozen for Later Use?
I freeze stew all the time, and it works perfectly! Just let it cool completely first. I love pulling out a hearty, homemade meal on busy nights. Reheat slowly on the stove, and it’s just like fresh!
Sweet Potato Beef Stew with Miso Glaze
Equipment
- 1 Dutch oven or large pot
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Mixing bowl
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 pound beef stew meat cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium sweet potatoes peeled and cubed
- 1 large onion diced
- 3 clove garlic minced
- 4 cup beef broth
- 2 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoon cornstarch
- 2 tablespoon water
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Season beef with salt and pepper and brown in the pot until all sides are seared.
- Remove beef and set aside.
- In the same pot, add onions and garlic, sautéing until onions are translucent.
- Return beef to the pot and add sweet potatoes.
- Pour in beef broth and bring to a boil.
- Reduce heat to low and simmer, covered, for 1.5 hours.
- In a bowl, mix miso paste, soy sauce, and honey; then stir into the stew.
- Mix cornstarch and water in a small bowl to form a slurry.
- Add the slurry to the stew and stir until thickened.
- Simmer for an additional 15 minutes.
- Remove from heat and let it rest for 10 minutes.
- Garnish with chopped parsley before serving.
Notes
