Beef and Sweet Potato Stew

A bowl of stew with beef, potatoes, corn, and herbs, served on a wooden tray with a spoon and a white cloth.

Beef and Sweet Potato Stew

This beef and sweet potato stew is a hearty and comforting meal, perfect for the colder months. This crockpot stew is perfect for busy days—just throw in the ingredients, and it’s ready to serve by dinnertime.

Course dinner

Cuisine American

Prep Time 20

Cook Time 7

Total Time 7 20

Servings

Calories 328kcal

Author Jere' Cassidy

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 tbsp 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

*This recipe yields 4 to 6 servings.

For this recipe, I used a 6-quart slow cooker/crockpot.

Notes on the potatoes

You can use different types of potatoes for this stew, try these ideas:

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

Feel free to add other vegetables to this stew.

Nutrition