This hearty Sweet Potato Beef Stew is a nourishing, one-pot meal that’s perfect for chilly days.
Packed with lean beef for protein, fiber-rich sweet potatoes, carrots, and cabbage, it’s both filling and wholesome.
With minimal saturated fat and a balance of complex carbs, this stew is satisfying yet nutritious.
It’s also simple enough for busy weeknights and works wonderfully for meal prep, making it a family-friendly comfort dish you’ll want on repeat.
Sweet Potato Beef Stew
Equipment
- 1 Large Soup Pot or Dutch Oven
- 1 wooden spoon or spatula
- 1 cutting board
- 1 Sharp Chef’s Knife
- 1 Measuring cup set
- 1 set of measuring spoons
Ingredients
- 2 tablespoons cooking oil
- 1 pound beef stew meat
- 1 small yellow onion diced
- 2 ribs celery diced
- 1 tablespoon garlic minced
- 2 tablespoons tomato paste
- 2 large sweet potatoes peeled and cubed
- 2 large carrots peeled and diced
- 2 cups cabbage thinly sliced
- 14.5 ounces canned diced tomatoes drained
- 32 ounces beef broth
- 3 cups water
- 2 teaspoons dried thyme
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
Instructions
- Heat the pot and sear the beef: Place a large soup pot or Dutch oven on the stove over medium heat and add the oil. Once the oil is hot and shimmering, add the beef pieces in a single layer. Let them cook undisturbed for several minutes to develop a deep brown crust, then turn to brown the other sides. Avoid overcrowding the pot, as this can cause steaming instead of searing. This step locks in flavor and creates a rich base for the stew.
- Soften the aromatic vegetables: After the beef has browned, stir in the diced onion and celery. Allow them to cook for 4–5 minutes, stirring occasionally, until they soften and become translucent. The natural sweetness of the onion and celery helps balance the savory beef and adds layers of flavor to the broth.
- Stir in garlic and tomato paste: Add the minced garlic and cook for about 30 seconds, just until it becomes fragrant. Stir in the tomato paste right away and mix thoroughly with the vegetables and beef. Cooking the paste briefly allows it to caramelize slightly, enhancing its sweetness and reducing sharp acidity, which adds depth to the stew.
- Add root vegetables and cabbage: Now stir in the sweet potatoes, carrots, and sliced cabbage. Coat the vegetables in the tomato-beef mixture so they begin absorbing flavor early on. These hearty vegetables will soften beautifully as they simmer, giving the stew its satisfying texture and natural sweetness.
- Build the broth with tomatoes and liquid: Pour in the drained diced tomatoes, beef broth, and water. Stir well, scraping the bottom of the pot to release any browned bits left from searing the beef. These add incredible depth to the stew. Sprinkle in the thyme, basil, and parsley, and stir again to distribute the herbs evenly throughout the broth.
- Simmer the stew slowly: Increase the heat until the liquid just reaches a boil, then reduce it to medium-low. Cover the pot partially with a lid, leaving a small gap for steam to escape. Let the stew simmer gently for 40–45 minutes, stirring occasionally. During this time, the beef will tenderize and the vegetables will cook through while keeping their shape.
- Check doneness and adjust seasoning: Test the beef with a fork—it should be tender and easy to cut through. The sweet potatoes and carrots should be soft but not mushy. Taste the broth and adjust the seasoning with additional salt, pepper, or herbs if needed. If the broth is too thin, let it simmer uncovered for a few extra minutes, or mash a few sweet potato pieces into the liquid to thicken naturally.
- Serve and enjoy warm: Remove the pot from the heat once everything is tender and flavorful. Ladle the stew into bowls, making sure each serving includes beef, vegetables, and plenty of broth. Garnish with fresh parsley if desired and serve hot with cornbread, crusty bread, or a fresh salad on the side.
Notes
- Browning the beef first adds layers of rich flavor to the stew.
- Cutting vegetables into even pieces ensures they cook at the same rate.
- Sweet potatoes add natural sweetness while balancing the savory broth.
- Simmering gently prevents the beef from becoming tough.
- Adjust broth thickness by simmering uncovered for a few minutes if needed.
Chef’s Secrets for Perfect Stew
The key to a flavorful stew lies in taking time with the foundational steps.
Browning the beef is not just about cooking—it’s about building depth and richness.
Always sear the meat in batches to avoid overcrowding, which can cause steaming instead of caramelizing.
Cooking the tomato paste briefly is another small but powerful trick that enhances sweetness and reduces sharp acidity.
When it comes to herbs, dried thyme and basil release their flavors slowly, making them ideal for long simmering.
Finally, patience is your best tool—letting the stew gently simmer ensures the beef becomes fork-tender without losing its juiciness.
Serving Suggestions for Maximum Enjoyment
This stew is a complete meal on its own, but a few thoughtful sides can elevate it further.
A warm slice of cornbread or a piece of crusty baguette is perfect for soaking up the flavorful broth.
For a lighter balance, pair it with a crisp green salad dressed in lemon vinaigrette.
If you’re entertaining, consider serving it in rustic bowls with a sprinkle of fresh parsley for garnish.
This stew also works well in meal-prep containers, ready to heat and enjoy throughout the week, making it both practical and indulgent.
Storage Tips for Freshness and Flavor
Proper storage can help you enjoy this stew well beyond the day it’s cooked.
Allow the stew to cool to room temperature before transferring it to airtight containers.
It will stay fresh in the refrigerator for up to 4 days.
For longer storage, freeze in portion-sized containers for up to 3 months—just leave a little room at the top for expansion.
When reheating, thaw overnight in the fridge and warm gently on the stovetop over medium-low heat.
Avoid boiling too hard, as it can cause the sweet potatoes to break down and alter the texture.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes, stew beef is traditional, but you can use chuck roast, brisket, or even short ribs. Just cut them into bite-sized cubes. These cuts contain enough marbling to stay tender during long cooking.
2. Can I substitute regular potatoes for sweet potatoes?
Absolutely. Yukon Gold or red potatoes work well and hold their shape during simmering. However, sweet potatoes add a natural sweetness and extra nutrition that makes the stew unique.
3. How can I make this stew vegetarian?
You can replace the beef with hearty plant-based protein options like lentils, chickpeas, or a meat substitute. Use vegetable broth instead of beef broth. The flavors remain rich and comforting even without meat.
4. What can I do if my stew is too thin?
If the stew feels watery, simply continue simmering uncovered for 5–10 minutes to allow excess liquid to evaporate. Another option is to mash a few sweet potato cubes directly into the broth to naturally thicken it.
5. Is this stew freezer-friendly?
Yes, this stew freezes beautifully. Store it in freezer-safe containers or heavy-duty bags for up to 3 months. Be sure to cool it fully before freezing, and reheat slowly to preserve texture and flavor.
