Dijon Beef and Sweet Potato Stew

This marks the end of the stew beef from our share; next year I hope we can get more. We still have lots of steaks and ground beef, though, so those recipes will keep coming. This dish also marked the end of the sweet potatoes that I bought at Winter Fare - almost three months ago, but still in great shape. I stored them like the squash, in a paper bag in the mudroom.

2 lbs stew beef, trimmed and cubed
Salt and pepper
1 Tbsp all purpose flour
2 Tbsp canola oil
1 large onion, chopped
1 Tbsp Dijon mustard
1 bay leaf
1/2 tsp dried thyme
Water and/or stock (beef or veggie)
1 lb sweet potatoes, peeled and cubed

In a large bowl, toss the beef with a generous sprinkling of salt and pepper and the flour.

Heat the oil in a Dutch oven, then add the beef. Brown on all sides over high heat, scraping the bottom of the pot periodically to prevent too much sticking. When the beef is browned, add the onion and continue to cook, stirring frequently, for 4-5 minutes. Add the mustard, bay leaf, and thyme, plus enough water and/or stock to cover the meat. Bring to a boil, then reduce the heat to low and simmer, covered, for about 30 minutes.

Add the sweet potatoes to the pot, plus a bit more liquid if needed. Bring to a boil, then cover, reduce heat to very low, and simmer for at least another hour (and as long as 3). Just before you are ready to serve, taste and adjust seasonings. If the stew seems to watery, raise the heat to medium and cook uncovered for a bit.

Serves 4-6.