Sweet-savory beef stew with tender chunks of beef, warm cinnamon spice, and hearty sweet potatoes simmered in a rich broth — perfect for fall nights.

2½ lbs beef chuck or stew meat, cut into 1‑inch pieces

Salt and freshly ground black pepper, to taste

3 tablespoons all‑purpose flour

2 tablespoons cooking oil

1 large onion, chopped

3 cloves garlic, minced

3 carrots, sliced

2–3 sweet potatoes, peeled and cubed

2 ribs celery, chopped

1 tablespoon tomato paste

1 teaspoon ground cinnamon

½ teaspoon paprika

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 bay leaf

4 cups beef broth

Fresh parsley, chopped (for garnish)

1. Season beef with salt and pepper, then toss with flour to coat.

2. Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until browned; set aside.

3. In the same pot, sauté onion, garlic, and celery until softened.

4. Add tomato paste, cinnamon, paprika, and thyme; cook for 1–2 minutes.

5. Return beef to the pot along with carrots and sweet potatoes.

6. Add Worcestershire sauce, beef broth, and bay leaf.

7. Bring to a boil, then reduce heat. Cover and simmer for 1½ to 2 hours, stirring occasionally.

8. Uncover to thicken if needed. Remove bay leaf and taste for seasoning.

9. Garnish with chopped parsley and serve.

Balance the cinnamon carefully — a little goes a long way.

Add apples or pears for more sweetness.

Great with crusty bread or mashed potatoes.

Freezes well up to 3 months.

Keywords: sweet potato beef stew, cinnamon beef stew, fall dinner