Dinner

Beef and Sweet Potato Stew Recipe

ByLila Prescott December 9, 2025December 9, 2025

Introduction

This hearty beef and sweet potato stew is a comforting meal perfect for chilly days. Slow-cooked to tender perfection, it combines rich beef, sweet potatoes, and a medley of vegetables in a flavorful broth.

A white bowl sits on a round wooden tray over a white marbled surface, filled with a stew that has chunky layers of orange sweet potato pieces, yellow corn kernels, and small brown beef chunks in a thick, brownish broth. Finely chopped green herbs are sprinkled over the top, adding fresh color. A silver spoon extends from the right side into the stew, and a cream-colored cloth is folded beside the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-2 large sweet potatoes, peeled and chopped into cubes (about 2 pounds)
2 celery stalks, sliced

1 medium onion, diced
3 carrots, sliced

15 ounces corn, drained if canned (about 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, can use beef broth)

Instructions

Step 1: In a large mixing bowl, combine the flour, salt, black pepper, paprika, and dried parsley. Stir well to blend the spices evenly.
Step 2: Add the beef cubes to the flour mixture and toss until all pieces are thoroughly coated. Set aside.
Step 3: Place the sweet potatoes, celery, onion, carrots, corn, diced tomatoes, garlic, bay leaf, and broth into your slow cooker and stir to combine.

Step 4: Add the coated beef on top of the vegetables in the slow cooker without stirring. Cover the lid.
Step 5: Cook on low heat for 7-8 hours or on high heat for 5-6 hours, until the beef is tender and the vegetables are cooked through.
Step 6: Before serving, remove the bay leaf. Garnish with freshly chopped parsley if desired.

Tips & Variations

For deeper flavor, sear the beef cubes in a hot pan before coating with flour and adding to the slow cooker.
Add a pinch of cayenne or chili flakes for a spicy kick.
Swap chicken broth with beef broth for a richer taste.

Use fresh herbs like thyme or rosemary for added aroma.
Include other root vegetables such as parsnips or turnips to vary the stew.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. This stew also freezes well; freeze in portions and thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a thick stew placed on a round wooden board over a white marbled surface; the stew has layers of large orange chunks of carrot and yellow pieces of corn mixed with brown beef cubes in a rich reddish-brown broth, sprinkled with fresh green chopped herbs on top, and a silver spoon on the right side inside the bowl near the edge; a white cloth with black stripes is casually placed in the background, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of chuck roast?

Yes, you can use stew meat or brisket, but chuck roast is ideal for slow cooking as it becomes tender and flavorful over time.

Do I have to use a slow cooker for this recipe?

While the slow cooker makes this stew easy and hands-off, you can prepare it on the stovetop by simmering gently for 2 to 3 hours until beef is tender.