Go Back
- 2 lbs beef chuck, cut into 1-inch cubes - 2 medium sweet potatoes, peeled and diced - 3 carrots, sliced - 1 onion, chopped - 3 cloves garlic, minced - 4 cups beef broth (low-sodium) - 1 cup diced tomatoes (canned) - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste This beef stew is hearty and filling. The beef chuck gives it great flavor and tenderness. Sweet potatoes add a lovely sweetness that balances the dish. Carrots and onions add more depth. Garlic rounds it all out with its rich aroma. For liquids, I use low-sodium beef broth for a robust base. Canned diced tomatoes and tomato paste add a nice acidity and thickness. Worcestershire sauce brings a hint of umami that enhances all the flavors. The seasonings enhance the dish further. Dried thyme and rosemary bring earthiness. Smoked paprika adds a subtle smokiness. Olive oil helps in cooking the beef and brings richness. Salt and pepper finish the dish by elevating all the flavors. This combination of ingredients makes a stew that warms the heart and satisfies the belly. Searing the beef cubes To start, heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Season 2 pounds of beef chuck cubes with salt and pepper. Sear the beef cubes for 3 to 4 minutes on each side. This step locks in flavor and adds a nice brown crust. Seasoning tips for best flavor Use a good pinch of salt and a few cracks of black pepper. You can also add dried herbs like thyme and rosemary directly to the beef while searing. This enhances the taste right from the start. Chopping and prepping sweet potatoes and carrots Peel and dice 2 medium sweet potatoes into bite-sized pieces. Slice 3 carrots into rounds. The sweet potatoes will add creaminess, and the carrots will provide sweetness. Add these vegetables to the slow cooker. How to add aromatics Chop 1 onion and mince 3 cloves of garlic. Add them to the slow cooker with the sweet potatoes and carrots. These aromatics create a rich base for the stew. Combining the ingredients in the slow cooker Once the beef is browned, transfer it to the slow cooker on top of the veggies. Pour in 4 cups of low-sodium beef broth. Add 1 cup of canned diced tomatoes, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce. Sprinkle in 1 teaspoon each of dried thyme, dried rosemary, and smoked paprika. Stir gently to combine. Cooking times for low and high settings Cover the slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours. The beef should be tender, and the sweet potatoes soft. Check for doneness by tasting the meat and vegetables. Searing the beef is key. It adds rich flavor and depth. When you brown the beef, it creates a nice crust. This step helps lock in juices. I recommend using fresh herbs when possible. They bring bright flavors that dried herbs can’t match. If you use dried herbs, remember they are stronger. So, use less than fresh ones. If your stew is too thin, you can use a thickener. Cornstarch mixed with water works well. Stir it in and cook for a few more minutes. If your stew is too thick, just add more beef broth. Stir it well until you reach the right texture. Serving the stew in rustic bowls makes it feel special. Top each bowl with fresh parsley for color. A sprinkle of black pepper adds a nice touch. Pair it with crusty bread for dipping. This not only improves the look but also the taste of your meal. {{image_2}} You can change the beef for several options. Turkey works well and is leaner. If you want a vegetarian dish, try using mushrooms or jackfruit. Both mimic beef's texture. For veggies, feel free to swap sweet potatoes for squash or turnips. Carrots can be replaced with parsnips or even cauliflower. Use what you have or what is in season. If you need gluten-free stew, check your broth and tomato paste. Many brands offer gluten-free options. You can also use cornstarch to thicken instead of flour. For low-carb variations, skip the sweet potatoes. Use cauliflower instead, adding a similar texture without the carbs. This keeps your stew hearty and satisfying. To spice up your stew, add a pinch of cayenne or a dash of hot sauce. This gives it a nice kick. You can also mix in beans or lentils for extra protein. This not only thickens the stew but also adds great flavor. Experiment with spices like cumin or coriander for a unique twist. To store your leftover stew, let it cool first. This helps keep it fresh. Once cool, transfer it to an airtight container. It should last in the fridge for about 3 to 4 days. If you won't eat it that soon, it's best to freeze. To freeze the stew, use a freezer-safe container or bag. Make sure to leave some space for the stew to expand. It will keep well for up to 3 months. When you are ready to eat it, take it out of the freezer and put it in the fridge overnight to thaw. For a quicker method, you can thaw it in the microwave. When reheating, use a pot on the stove or a microwave. If using the stove, heat over medium until warm. Stir often to keep it from sticking. If using the microwave, heat in short bursts, stirring in between. This will help keep the flavors and texture nice. Enjoy your stew warm, just like the first time! This stew cooks in a slow cooker for 6-8 hours on low or 4-5 hours on high. This helps the beef become tender and the sweet potatoes soft. Choose the low setting if you want a rich flavor that develops over time. If you're short on time, the high setting works well too. Yes, you can make this stew ahead of time. It stores well in the fridge for up to three days. To prep, let the stew cool completely before storing it in an airtight container. You can also freeze it for up to three months. Just thaw it overnight before reheating. You can serve this stew with crusty bread for dipping. A simple green salad pairs nicely too. Rice or mashed potatoes can also be great sides. For a fresh touch, add a side of steamed vegetables. Each option balances the hearty stew well. This blog post covered how to make a hearty slow cooker beef and sweet potato stew. We explored key ingredients like beef chuck, sweet potatoes, and spices. I shared step-by-step tips for prep, cooking, and enhancing flavor. You can adjust the recipe with different ingredients to suit your taste or dietary needs. Lastly, we discussed how to properly store leftovers for later enjoyment. Keep this guide handy as you cook, and enjoy your delicious stew any time!

Slow Cooker Beef & Sweet Potato Stew

Warm up with this delicious Cozy Slow Cooker Beef & Sweet Potato Stew! Packed with tender beef, hearty sweet potatoes, and savory herbs, this stew is perfect for dinner on chilly nights. With just a bit of prep and your slow cooker doing the work, you’ll enjoy a comforting meal that's ready when you are. Click through to discover the full recipe and bring this tasty dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

2 medium sweet potatoes, peeled and diced

3 carrots, sliced

1 onion, chopped

3 cloves garlic, minced

4 cups beef broth (low-sodium)

1 cup diced tomatoes (canned)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then sear them in the skillet for about 3-4 minutes on each side until browned. This step boosts the flavor.

    Prep the Stew Base: While the beef is searing, prepare your vegetables. In the slow cooker, add the sweet potatoes, carrots, onion, garlic, diced tomatoes, and tomato paste.

      Combine Ingredients: Once the beef is browned, transfer it to the slow cooker on top of the vegetables. Add the beef broth, Worcestershire sauce, thyme, rosemary, smoked paprika, and additional salt and pepper.

        Slow Cook: Stir everything gently to combine. Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and sweet potatoes are soft.

          Adjust Seasoning: Before serving, taste the stew and adjust the seasoning with salt and pepper if needed.

            Serve: Ladle the stew into bowls, garnishing with fresh parsley for a pop of color.

              Prep Time, Total Time, Servings: 20 minutes | 8 hours (slow cooking) | 6 servings

                - Presentation Tips: Serve the stew in rustic bowls topped with freshly chopped parsley and a side of crusty bread for dipping. A sprinkle of black pepper on top can add a finishing touch.