Beef Stew With Sweet Potatoes

1. Dust beef with flour and heat oil:

   Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.

2. Brown half of beef; repeat with remaining meat:

   Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.

3. Preheat oven; cook leeks:

   Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Add leeks and thyme and cook until leeks are golden, 3 to 4 minutes. Add Worcestershire sauce and wine; boil until mostly evaporated.

4. Add beef back to pot; bring to boil and move to oven:

   Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours.

5. Add parsnips and sweet potatoes; continue cooking:

   Remove pot from oven and stir parsnips and sweet potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour.

6. Serve:

   Ladle stew into shallow bowls, sprinkle with dill, and serve.

How to Store Stew

When cooled completely, the stew can be transferred to an airtight container and refrigerated for up to 2 days. Alternatively, it can be frozen for up to 3 months. Let it defrost overnight in the refrigerator before reheating.

How to Reheat

Reheat in a covered saucepan over medium-low heat, stirring occasionally.

Other Spring Stew Recipes to Try

• White-Fish Stew with Dumplings
• Quick Fish Stew With Herbed Toasts
• Chicken, Fennel, and Artichoke Fricassee
• Pork, Artichoke, and Mushroom Fricassee
• Spiced Beef Stew With Chickpeas and Carrots