Whole-Food Beef and Sweet Potato Stew

Pat the beef cubes dry with paper towels and season evenly with salt and black pepper.

Heat 1 tablespoon of olive oil in a heavy-bottomed Dutch oven or large soup pot over medium-high heat.

Add half of the beef and sear until browned on all sides, about 5 minutes. Remove the beef and set aside on a plate. Repeat with the remaining beef, adding the second tablespoon of oil if needed.

Turn the heat down to medium. Add the diced onion, carrots, and celery to the same pot. Sauté for 6 to 8 minutes until the vegetables begin to soften.

Add the minced garlic and cook for 1 minute until fragrant, scraping up any browned bits stuck to the bottom of the pot.

Return the seared beef and its juices back into the pot with the vegetables.

Pour in the low-sodium beef broth, then add the sweet potato cubes, fresh rosemary sprigs, thyme sprigs, and bay leaves.

Bring the stew to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 1 hour and 15 minutes, stirring occasionally, until the beef and sweet potatoes are fork-tender.

Remove the pot from the heat, discard the rosemary and thyme stems and bay leaves, taste and adjust seasoning if needed, and serve warm.