Beef and Sweet Potato Winter Stew

Creamy with a zip of ginger, this stew is hearty and perfect on its own, served with a side of freshly baked bread and butter or generously ladled over rice.


  • stove
  • deep saucepan
  • small bowl
  • whisk or fork


  • 1 lb (454 g) cubed Canadian stewing beef
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 tbsp (15 mL) canola oil
  • 2 small or 1 large peeled and cubed sweet potato(about 1 lb/454 g)
  • 1 small chopped red onion
  • 1 tbsp (15 mL) minced fresh ginger
  • 2 cloves garlic, minced
  • 1 stalk lemongrass, cut into 4 pieces
  • 2 cups (500 mL) beef broth
  • 1 cup (250 mL) whole milk (3.25%)
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) chopped kale leaves
  • 1/2 cup (125 mL) plain Greek orBalkan-style yogurt
  • 2 tbsp (30 mL) chopped fresh cilantro


  1.  Sprinkle beef with half each of the salt and pepper.
  2. In a large, deep saucepan, heat oil over medium-high heat. Brown beef all over and place on a plate. Reduce heat to medium. Add onion and cook, stirring for 3 minutes. Add ginger, garlic and lemongrass, stirring to coat well. Add broth, remaining salt and pepper and return beef and any juices to the saucepan; bring to a boil.
  3. Reduce heat to a gentle simmer; cover and cook for 30 minutes. Stir in sweet potatoes; cover and simmer for about 30 minutes or until beef is tender.
  4. In a small bowl, whisk milk and flour until smooth. Stir into stew along with kale and cook, stirring for about 5 minutes or until thickened and kale is wilted. Remove from heat and ladle into serving bowls.
  5. In another small bowl, stir together yogurt and cilantro. Dollop on top of stew in each bowl to serve. 

Tip: Remove lemongrass pieces before serving