This beef and sweet potato stew is hearty and comforting—just what you need on chilly winter days. I love that it cooks in a crockpot, making it perfect for busy schedules. Toss in the ingredients, and by dinnertime, you’ve got a warm, satisfying meal waiting for you.
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We often make this stew for a cozy dinner during the winter, and it’s always a hit in our house. It’s packed with plenty of meat and veggies, making it hearty and satisfying. We also enjoy Dublin Coddle, which is another favorite of ours. I like cooking stew, and my hubby loves eating them.
I usually serve it with homemade biscuits to soak up the rich, flavorful broth, but crusty bread works too. Leftovers are just as good and make an easy, delicious lunch the next day!
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Recipe Highlights
Get the essential details of this hearty beef and sweet potato stew at a glance:
- Type of recipe: Dinner
- Cooking method: Crockpot or slow cooker
- Skill level: Easy, mostly hands-off with some chopping
- Flavors & textures: Savory, hearty, tender, earthy, rich
- For this recipe, I used a 6-quart slow cooker/crockpot
Beef Stew Ingredients
- Sweet Potatoes: Add natural sweetness and a creamy texture to complement the beef.
- Celery and Carrots: Contribute crunch and freshness, enhancing the stew's flavor while adding fiber and nutrients.
- Onion and Garlic: Create a savory base with aromatic depth, building a rich flavor profile that complements the other ingredients.
- Beef Chuck Roast: Provides hearty protein and richness, becoming tender as it simmers, enhancing the stew's overall heartiness.
- Diced Tomatoes: Add acidity and moisture, balancing the flavors while enriching the stew with vitamins. Using canned tomatoes makes for quick and easy preparation.
- Broth: Serves as the flavorful liquid foundation, helping to meld all the ingredients together and infusing the stew with richness. You can use homemade chicken stock or beef broth.
How To Make Beef and Sweet Potato Stew
Step 1. Place the flour, salt, pepper, paprika, and dried parsley in a large mixing bowl. Stir to combine.
Step 2. Add the beef to the flour mixture and toss to coat. Set aside.
Step 3. Peel the carrots and sweet potatoes and add the remaining ingredients to the slow cooker. Top with the coated beef mixture and stir to combine.
Tools I Use - I use a Y-shaped peeler. It’s a game-changer for long veggies like carrots and cucumbers. It’s lightweight and comfy to hold, and the sharp blade handles everything from root veggies to citrus and even hard cheese. It just makes peeling so easy.
Step 4. Cover and cook on low for 7-8 hours or high for 5-6 hours. To serve, remove bay leaf and garnish with freshly chopped parsley.
What To Pair with Sweet Potato Stew
Here are some great dishes to serve alongside it:
- Caprese garlic bread or crusty bread
- Rainbow salad with balsamic dressing
- Mashed potatoes or rice
- Roasted vegetables
- Apple cranberry galette or pumpkin pie dessert bars
FAQ's
Feel free to add or substitute vegetables like bell peppers, zucchini, or green beans based on your preferences or what you have on hand.
Typically, this stew takes about 7-8 hours on low heat or 5-6 hours on high heat.
You can mix the types of sweet potatoes, use all yellow/orange, all white or mix them. You can also use Yukon Gold potatoes if you don't like sweet potatoes.
Tip for Dutch Oven Stew
Follow these steps if you prefer to make this beef stew in a Dutch oven. Refer to the recipe card for full ingredients.
- Heat oven to 325 degrees F.
- Brown the flour and spice-dusted beef cubes in olive oil in the hot Dutch oven for 5 minutes. Transfer to a plate.
- Add the onions and garlic to the pot, stir and cook for 5 minutes. Add the tomatoes and broth. Stir to loosen any brown bits in the pan, then add the beef cubes and bay leaf. Cover the pot with the lid and transfer to the oven to braise for 2 hours.
- Remove the pot from the oven and add the diced potatoes, carrots and celery. Cover and put it back in the oven for one hour, and add the corn in the last half hour.
- When done, remove the pot from the oven, stir and adjust for seasonings. If the stew is not thick enough, stir in a water and flour slurry and cook on the stovetop until thickened.
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Recipe
Beef and Sweet Potato Stew
Equipment
Ingredients
- 1-2 large sweet potatoes peeled and chopped into cubes. I used almost 2 pounds.
- 2 celery stalks sliced
- 1 medium onion diced
- 3 carrots sliced
- 15 ounces corn drained if canned. Use 1 ¾ cups if fresh or frozen.
- 15 ounces canned diced tomatoes
- 1 lb beef chuck roast cut into cubes
- 2 tablespoon flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1 tablespoon dried parsley
- 1 ½ cups chicken broth optional, beef broth
Instructions
- Place the flour, salt, pepper, paprika and dried parsley in a large mixing bowl. Stir to combine.
- Add the beef to the flour mixture and toss to coat. Set aside.
- Add the remaining ingredients to the slow cooker and top with the coated beef mixture. Stir to combine.
- Cover and cook on low for 7-8 hours or high for 5-6 hours.
- To serve, remove bay leaf and garnish with freshly chopped parsley.
Notes
- Use all one type of potato
- Use two different types of sweet potatoes
- Use one sweet potato and Yukon Gold potatoes
- Use all Yukon Gold potatoes
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Nutrition
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Hello there, I'm Jere'
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
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