Sweet Potato Beef Stew is the kind of dinner that makes a regular evening feel a little more comforting. Tender pieces of beef simmer with sweet potatoes, carrots, celery, tomatoes and herbs in a rich, savory broth. The sweet potatoes bring a gentle sweetness to the stew, while the beef and tomato give it plenty of depth without making the recipe complicated.
This is a good one-pot meal for a chilly evening because it is filling on its own and does not need much on the side. A piece of crusty bread, warm cornbread or even a simple green salad is enough to turn it into a complete dinner.
Sweet Potato Beef Stew at a Glance
| Details | Information |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 6 |
| Course | Dinner |
| Cuisine | American-inspired |
| Cooking Method | Stovetop |
Ingredients
- 2 tablespoons olive oil or vegetable oil
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 small yellow onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and sliced
- 2 cups chopped cabbage
- 1 can (14 to 15 ounces) diced tomatoes, preferably drained
- 4 cups beef broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Also Read: Crock Pot Beef Stew Recipe
What You Can Do Better
The biggest difference between an okay stew and a really good one usually comes down to a few small details. First, do not crowd the pot when browning the beef. Give the pieces enough room to develop some color. That browned surface adds much more flavor than simply dropping raw beef into the broth.
Also, avoid cooking the beef until it is completely done during the first step. The meat will continue cooking while the stew simmers, and over-browning or overcooking it at the beginning can leave it tougher than necessary.
Cut the sweet potatoes into fairly even pieces so they cook at the same rate. Very small pieces can become soft before the beef and carrots are ready, while large chunks may still be firm when everything else is finished.
Finally, taste the stew near the end. Beef broth and canned tomatoes can vary quite a bit in saltiness, so it is better to adjust the seasoning after the ingredients have had time to simmer together.
Also Read: Slow Cooker Meat Stew
How to Make Sweet Potato Beef Stew
1. Brown the Beef
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in a single layer and cook for several minutes, turning the pieces occasionally, until they are browned on the outside. The beef does not need to be cooked through at this stage.
2. Cook the Onion and Celery
Add the diced onion and celery to the same pot. Cook for about 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften. The browned bits left by the beef will loosen as the vegetables cook and add flavor to the base of the stew.
3. Add Garlic and Tomato Paste
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the tomato paste and stir it into the vegetables. Let it cook for another minute so the tomato paste develops a deeper flavor.
4. Add the Vegetables
Add the cubed sweet potatoes, carrots, cabbage and diced tomatoes. Stir everything together so the vegetables are coated with the tomato and beef mixture.
5. Add the Broth and Seasonings
Pour in the beef broth and water. Add the dried thyme, basil, parsley, salt and black pepper. Stir well and bring the stew to a gentle boil.
6. Simmer Until Tender
Reduce the heat to medium-low and partially cover the pot. Let the stew simmer for about 40 to 45 minutes, stirring occasionally. It is ready when the sweet potatoes and carrots are tender and the beef is cooked through.
7. Taste and Serve
Give the stew a final taste and add more salt or pepper if needed. Let it rest for a few minutes before serving. The broth will continue to settle and the flavors will become more rounded as it sits.
How to Tell When the Stew Is Done
The easiest test is to check the vegetables. A fork should slide easily into the sweet potato and carrot without them falling apart completely. The beef should be cooked through and tender enough to cut easily with a spoon or fork.
If the stew seems too thick, add a small amount of beef broth or water. If it looks thinner than you prefer, leave the pot uncovered for the last few minutes of cooking so some of the liquid can reduce.
Also Read: Beef and Lentil Soup
What to Serve With Sweet Potato Beef Stew
This stew is hearty enough to serve by itself, but a simple side can make the meal even better. Crusty bread is especially useful for soaking up the tomato-rich broth. Cornbread also works nicely because its slightly sweet flavor matches the sweet potatoes.
- Crusty French bread
- Warm cornbread
- Garlic bread
- Simple green salad
- Steamed green beans
Easy Variations
Make It Spicier
Add a pinch of red pepper flakes or a little smoked paprika with the dried herbs. This gives the stew more warmth without changing its basic character.
Add More Vegetables
You can add mushrooms, peas, green beans or extra carrots. Add vegetables according to how long they need to cook so they do not become mushy.
Use Different Beef
Pre-cut stew meat is convenient, but you can also cut a chuck roast into cubes yourself. Chuck is particularly useful for slow-cooked dishes because it becomes tender as it cooks.
Make It Thicker
For a thicker stew, remove the lid during the final 10 minutes and let some of the liquid evaporate. You can also mash a few pieces of cooked sweet potato directly into the broth to naturally thicken it.
Also Read: Beef and Mushroom Pie Recipe
Storage and Reheating
Allow leftover stew to cool before transferring it to an airtight container. Store it in the refrigerator and enjoy it within a few days. The flavors often taste even better the next day after the ingredients have had more time to come together.
Reheat individual portions in the microwave or warm the stew gently in a saucepan over medium-low heat. If it has thickened considerably in the refrigerator, add a splash of beef broth or water while reheating.
Nutritional Information
The following nutrition information is an approximate estimate per serving. Actual values can vary depending on the cut of beef, brand of broth, amount of oil and exact size of the vegetables used.
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
| Saturated Fat | 3.5 g |
| Fiber | 7 g |
| Sugars | 10 g |
| Sodium | 700–850 mg |
Also Read: Chicken Nugget Recipe
Frequently Asked Questions
Can I make Sweet Potato Beef Stew ahead of time?
Yes. This stew is well suited to making ahead because the flavors have time to develop as it rests. Store it in the refrigerator and reheat gently before serving.
Can I use regular potatoes instead of sweet potatoes?
Yes, although the flavor will be different. Regular potatoes will make the stew more savory and less naturally sweet.
Why is my beef tough?
Beef can become tough if it is overcooked quickly or if the pieces are not given enough time to become tender. Keep the stew at a gentle simmer rather than a hard boil and avoid aggressively cooking the beef during the initial browning step.
Can I freeze this stew?
Yes. Let the stew cool completely and place it in freezer-safe containers. Leave a little room at the top for expansion. Thaw it in the refrigerator before reheating for the best texture.
Can I leave out the cabbage?
Absolutely. The cabbage adds another vegetable and a little texture, but the stew will still work without it. You can replace it with additional carrots, green beans or another vegetable you enjoy.
