Braised Beef & Tomato Stew with Roasted Sweet Potatoes and Cabbage

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 large sweet potato, peeled and cubed
• 1/2 head of cabbage, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 cup beef broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Preheat oven to 325°F (160°C). Season beef cubes with salt, pepper, oregano, and smoked paprika.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides; remove and set aside.
3. Add onion to the pot and cook until softened. Add garlic and cook for 1 minute more.
4. Return the beef to the pot. Add crushed tomatoes and beef broth. Bring to a simmer.
5. Cover and transfer to the oven. Braise for 2 hours, or until the beef is tender.
6. Add the sweet potato and cabbage to the stew during the last 30 minutes of braising, ensuring the sweet potato is tender.
7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.