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
- 2 teaspoons Kroger Brand 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.