Beef Stew with Sweet Potatoes

Why You’ll Love This Recipe

This stew is a wholesome twist on the classic, with sweet potatoes adding both nutrition and a subtle sweetness that balances the richness of the beef. It’s filling, packed with flavor, and easy to make in a single pot. The sweet potatoes hold their shape beautifully while soaking up the savory broth, creating a satisfying combination in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef chuck or stew meat (cut into bite-sized cubes)
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Carrots (sliced)
• Celery (sliced)
• Sweet potatoes (peeled and cubed)
• Tomato paste
• Beef broth
• Worcestershire sauce
• Bay leaves
• Fresh thyme or dried thyme
• Salt and pepper
• Cornstarch (optional, for thickening)
• Fresh parsley (for garnish)

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season beef cubes with salt and pepper, then brown in batches. Remove and set aside.
3. In the same pot, sauté onions, garlic, carrots, and celery until softened.
4. Stir in tomato paste and cook for 1–2 minutes to develop flavor.
5. Return beef to the pot and add beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1½–2 hours, or until beef is tender.
7. Add sweet potatoes and continue cooking for 20–25 minutes, until tender but not mushy.
8. For a thicker stew, whisk cornstarch with a little water and stir in during the last 5 minutes of cooking.
9. Remove bay leaves, garnish with parsley, and serve hot.

Servings and timing

Serves 6 people.
Prep time: 20 minutes
Cook time: 2 hours

Variations

• Add parsnips or turnips for extra root vegetable flavor.
• Use red wine in place of some broth for richness.
• Add a pinch of cinnamon or smoked paprika for a warm flavor twist.
• Make it in the slow cooker by cooking on low for 8 hours or high for 4–5 hours.
• Substitute half the sweet potatoes with white potatoes for a balanced taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef?

Yes, brisket or bottom round works well, but chuck is the most tender for stews.

Can I make this in an Instant Pot?

Yes, cook on high pressure for 35 minutes, then quick release, adding sweet potatoes afterward and cooking on sauté until tender.

Can I skip browning the beef?

You can, but browning adds depth of flavor to the stew.

How do I prevent mushy sweet potatoes?

Add them toward the end of cooking and simmer until just fork-tender.

Can I use canned sweet potatoes?

Not recommended—they’ll become too soft during cooking.

What herbs go best with this stew?

Thyme, rosemary, and bay leaves complement the flavors perfectly.

Can I thicken the stew without cornstarch?

Yes, simmer uncovered until it reduces, or mash a few sweet potato cubes into the broth.

Can I add beans?

Yes, kidney beans or cannellini beans make it heartier.

What should I serve with this stew?

Crusty bread, cornbread, or a simple green salad pairs nicely.

Can I prepare this ahead of time?

Yes, it tastes even better the next day as the flavors meld.

Conclusion

Beef Stew with Sweet Potatoes is a cozy, nutrient-rich twist on the classic beef stew, combining tender meat, sweet root vegetables, and a savory, herb-infused broth. It’s a satisfying one-pot meal perfect for family dinners or meal prep.

Beef Stew with Sweet Potatoes

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A hearty one-pot stew featuring tender chunks of beef, sweet potatoes, and aromatic vegetables simmered in a savory, herb-infused broth for a comforting and nutritious meal.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Simmering
• Cuisine: American

Ingredients

1. 2 lbs beef chuck or stew meat, cut into bite-sized cubes
2. 2 tbsp olive oil
3. 1 onion, chopped
4. 3 cloves garlic, minced
5. 2 carrots, sliced
6. 2 celery stalks, sliced
7. 2 large sweet potatoes, peeled and cubed
8. 2 tbsp tomato paste
9. 6 cups beef broth
10. 2 tbsp Worcestershire sauce
11. 2 bay leaves
12. 1 tsp fresh thyme (or 1/2 tsp dried thyme)
13. Salt and pepper, to taste
14. 2 tbsp cornstarch (optional, for thickening)
15. Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.

1. Season beef cubes with salt and pepper, then brown in batches. Remove and set aside.
2. In the same pot, sauté onions, garlic, carrots, and celery until softened.
3. Stir in tomato paste and cook for 1–2 minutes to develop flavor.
4. Return beef to the pot and add beef broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1½–2 hours, or until beef is tender.
6. Add sweet potatoes and cook for 20–25 minutes, until tender but not mushy.
7. For a thicker stew, whisk cornstarch with water and stir in during the last 5 minutes of cooking.
8. Remove bay leaves, garnish with parsley, and serve hot.

Notes

1. Add parsnips or turnips for more root vegetable variety.
2. Use red wine in place of some broth for richer flavor.
3. A pinch of cinnamon or smoked paprika adds warmth.
4. For slow cooker: Cook on low for 8 hours or high for 4–5 hours, adding sweet potatoes in last hour.
5. For a balanced flavor, replace half the sweet potatoes with white potatoes.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 420
• Sugar: 8g
• Sodium: 690mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 34g
• Cholesterol: 95mg