SWEET POTATO BEEF STEW

SWEET POTATO BEEF STEW 2 tablespoons olive oil 2 pounds top sirloin steak, diced Kosher salt and freshly ground black pepper, to taste 1 medium sweet onion, diced 1 medium carrot, peeled and diced 2 celery ribs, diced 3 cloves garlic, minced 8 ounces cremini mushrooms, quartered 1/4 cup all-purpose flour 2 tablespoons tomato paste 1/2 cup dry red wine 4 cups beef stock 4 sprigs fresh thyme 2 bay leaves 1 large sweet potato (about 1 1/2 pounds), peeled and cut in 1/2-inch chunks 2 tablespoons chopped fresh parsley leaves Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.