One-Pot Smoky Braised Beef with Sweet Potato Dumplings

These sweet potato dumplings are tender with just a touch of sweetness – the perfect balance to the rich flavor of braised beef.

Serves: 6Prep: 30 minutesCook: 2 hours 30 minutesTotal: 3 hoursDifficulty: Medium

Serves: 6


  • 2 teaspoons Pure Canola Oil
  • 2 1⁄2 pounds beef stew meat
  • 3 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons smoked paprika
  • 1⁄2 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 cans canned chipotles in adobo, finely chopped
  • 4 cups beef or chicken broth
  • 2 medium sweet potato, cooked, peeled and mashed
  • 1 large egg, beaten
  • 1 cup all-purpose flour
  • 1 1⁄2 teaspoons baking powder
  • Sour cream, if desired


  • Season beef with 2 teaspoons salt and pepper.
  • In 5-quart heavy-bottom Dutch oven with tight-fitting lid, heat oil over medium-high heat. Working in batches, brown meat until golden brown on all sides; set aside.
  • In Dutch oven, cook onions and garlic 2 to 3 minutes, until softened. Return meat to pan.
  • Stir in paprika, oregano, tomato paste and chipotles; cook 1 to 2 minutes.
  • Slowly pour in broth, scraping any browned bits from bottom. Bring to boil, reduce to simmer. Cover and cook 1½ to 2 hours, until meat is tender.
  • When meat is almost done, combine 2 cups mashed sweet potatoes with egg, flour, baking powder and 1 teaspoon salt.
  • Drop generous tablespoon-sized dumplings on top of simmering stew. Cover; continue to cook 15 to 17 minutes, until toothpick inserted in center comes out clean.
  • Serve stew with dumplings. Top with sour cream, if desired.