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Easy One Pot Sweet Potato Beef Stew Recipe

Sweet Potato Beef Stew

A cozy, comforting stew that combines tender beef with sweet potatoes and aromatic spices, perfect for a hearty weeknight dinner or a slow-cooked meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pounds beef chuck cut into 1 and a half inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 carrots peeled and cut into thick coins
  • 3 celery ribs chopped
  • 4 cloves garlic minced
  • 2 medium sweet potatoes peeled and cut into 1 and a half inch chunks
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed between fingers
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce optional
  • 1 cup dry red wine optional, or use additional stock
  • 4 cups beef stock low sodium
  • 1 tablespoon apple cider vinegar or lemon juice, to finish
  • salt and black pepper to taste
  • fresh parsley chopped, for serving

Equipment

  • Dutch Oven
  • Wooden spoon
  • - Measuring cups and spoons

Method
 

  1. Pat the beef dry. This helps it brown. Sprinkle with salt and pepper.
  2. Warm a large Dutch oven over medium high heat. Add olive oil.
  3. Brown the beef in batches. Place cubes in a single layer. Do not crowd the pot. Sear until a deep brown crust forms on at least two sides. Transfer browned beef to a plate. Repeat with remaining beef. The fond on the bottom of your pot is flavor.
  4. Lower the heat to medium. Add onion, carrots, and celery to the pot with a pinch of salt. Stir and cook until onions soften and turn translucent. About six to eight minutes.
  5. Add garlic. Stir for thirty seconds, just until fragrant.
  6. Push vegetables aside and add tomato paste to the center. Cook the paste for one minute, stirring, to darken slightly. This concentrates flavor.
  7. Sprinkle in smoked paprika, thyme, and rosemary. Stir to coat the vegetables in the fragrant oil.
  8. Deglaze with the wine or a splash of stock. Scrape the bottom of the pot with a wooden spoon to release the browned bits. The liquid will bubble and turn a beautiful brick color.
  9. Return the beef and its juices to the pot. Add the bay leaf and Worcestershire if using.
  10. Pour in the remaining stock. Stir and bring to a gentle simmer. Lower the heat to maintain a soft burble. Cover partially so steam can escape.
  11. Simmer until the beef is tender when pierced with a fork. Plan on forty five to sixty minutes. Stir every ten to fifteen minutes to ensure even cooking and prevent sticking.
  12. Add the sweet potatoes. Stir, cover partially again, and continue simmering until the sweet potatoes are tender but still hold their shape. Usually fifteen to twenty minutes.
  13. Taste and adjust. Add more salt if needed, plenty of black pepper, and finish with apple cider vinegar or a squeeze of lemon. This brightens the stew and balances the sweetness.
  14. Rest the stew for ten minutes off the heat. The flavors will settle and the broth will thicken slightly.
  15. Ladle into warm bowls. Top with parsley. Serve with bread or a simple salad. Watch faces soften as the steam curls up.

Nutrition

Calories: 360kcalCarbohydrates: 30gProtein: 26gFat: 16gSaturated Fat: 4gCholesterol: 75mgSodium: 480mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 5000IUVitamin C: 5mgCalcium: 80mgIron: 2.5mg

Notes

Some evenings, after the kids are in pajamas and the kitchen is quiet, I spoon a small bowl from the pot that has been cooling on the stove. I stand there in the soft light and taste what we have made together. The broth is savory and a little sweet, the beef tender, the sweet potatoes warm and confident. It reminds me of my grandparents, their patient way with a simmer, and of how food becomes a language we pass down without thinking.
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