Slow-Roasted Beef Stew with Crispy Japanese Sweet Potatoes

January 26, 2026

Serves: 4–6
Cook time: ~3½ hours

Ingredients

For the Beef Stew

1 beef round roast or rump roast (2–3 lb)
Salt & black pepper (generous)
ECC Hot Seasoning (or favorite spicy blend)
Beef tallow (for searing)
1 yellow onion, diced
3 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
3–4 cups beef bone broth
1–2 tbsp Worcestershire sauce
Fresh or dried thyme (optional)
Fresh or dried rosemary (optional)

For the Roasted Japanese Sweet Potatoes

3–4 Japanese sweet potatoes (or any potatoes)
Olive oil
Salt & black pepper

Instructions

1. Season the Beef

Pat the roast dry. Season all sides generously with salt, black pepper, and ECC hot seasoning. Let the roast sit at room temperature for 45 minutes — this helps with even cooking and better browning.

2. Sear the Roast

Preheat oven to 300°F.

Heat a Dutch oven over medium-high heat. Add beef tallow.
Sear the roast for 2 minutes per side, until deeply browned.
Remove the roast and set aside.

3. Build the Stew Base

In the same Dutch oven (do not clean it):

Add onion, carrots, and celery
Cook for about 3 minutes, stirring to soften
Add garlic and cook 30 seconds, just until fragrant

Pour in beef bone broth and Worcestershire sauce, scraping up all the browned bits from the bottom. Add thyme and rosemary if using.

4. Slow Roast

Return the beef to the Dutch oven. Cover with a lid. Place in the oven and cook for 3 hours, flipping the roast halfway through.

5. Roast the Japanese Sweet Potatoes

About 45 minutes before the beef is done:

Quarter the sweet potatoes lengthwise
Toss with olive oil, salt, and pepper
Place cut-side down on a baking sheet

Roast in the oven (on a rack next to the beef) for ~45 minutes, until deeply golden and crispy on the cut side.

✨ The cut side caramelizes and forms a crème brûlée–like crust — crispy outside, buttery inside.

To Serve

Slice or pull apart the beef and spoon vegetables and broth over the top.
Serve alongside the crispy sweet potatoes.

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Even the Best Recipe Needs the Right Beef...

Beef Round/Rump Roast

Our beef is the difference between a good meal and one worth gathering around for. We raise, finish, and dry-age every cut for rich flavor and tenderness you can taste. Ready to make this recipe shine? Start with the beef behind it.

Lean, honest, and built for slow cooking. Our round or rump roast comes from a hard-working muscle that shines when cooked low and slow—turning simple seasoning and time into deep, beefy flavor. You can also replace with any other type of roast.

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Why Use Our Beef?

GRASS-FED & FINISHED
Most beef labeled "grass-fed" still ends with grain. Ours doesn’t. From birth to harvest, our cattle eat only native grasses—never grain or industrial feed. It’s beef the way nature intended.
DRY-AGED FOR MAXIMUM FLAVOR
Every cut is dry-aged for a minimum of 15 days, naturally concentrating flavor and tenderness. That deep maroon color? It’s a sign of real, properly aged beef.
EXPERTLY BUTCHERED & HAND-PACKED
Our beef consistently earns USDA Prime—the highest grade for marbling and tenderness—inspected and verified by the USDA at our local processor. Every cut is expertly hand-trimmed by skilled butchers right here in Texas.