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–+ servings
savory sweet potato stew

Sweet Potato Beef Stew with Miso Glaze

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine Japanese
Servings 4 servings

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

For a deeper flavor, consider marinating the beef in the miso mixture for an hour before cooking. If you prefer a thicker stew, you can add more cornstarch slurry gradually until you reach the desired consistency. Adjust the seasoning with additional soy sauce or salt to your taste after thickening the stew.
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