This sweet potato beef stew delivers tender chunks of beef swimming in a rich, savory broth alongside perfectly cooked sweet potatoes that add just the right touch of natural sweetness.

What makes this stew special is how the sweet potatoes break down slightly during cooking, naturally thickening the broth while adding incredible depth of flavor.

The result is a hearty, satisfying meal that feels like a warm hug on a cold day.

Why You’ll Love This Recipe

This isn’t your average beef stew. The sweet potatoes transform what could be an ordinary weeknight dinner into something truly special.

The natural sugars in the sweet potatoes caramelize beautifully, creating a subtle sweetness that balances perfectly with the savory beef and herbs. You get all the comfort of traditional stew with an unexpected twist that keeps things interesting.

Plus, it’s a complete meal in one pot. No need to worry about side dishes when you’ve got tender vegetables and protein all simmering together in one delicious bowl.

The leftovers are even better the next day, making this perfect for meal prep or feeding a crowd. Just reheat and enjoy!

Ingredients

3 lbs beef chuck roast, cut into 2-inch cubes
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
3 tablespoons tomato paste
1/4 cup all-purpose flour
4 cups beef broth
2 cups red wine (optional, can substitute with more broth)
2 bay leaves
2 teaspoons fresh thyme (or 1 teaspoon dried)
1 teaspoon dried rosemary
2 lbs sweet potatoes, peeled and cut into 1-inch cubes
3 large carrots, sliced into 1/2-inch rounds
3 celery stalks, chopped
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

Overmont Enameled Cast Iron Dutch Oven – 5.5QT Pot with Lid Cookbook & Cotton Potholders – Heavy-Duty Cookware for Braising, Stews, Roasting, Bread Baking white

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Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef cubes generously with salt and pepper.

Brown the beef in batches, about 3-4 minutes per side, until all sides are golden brown. Don’t overcrowd the pot – this ensures proper browning. Transfer browned beef to a plate and set aside.

Reduce heat to medium and add diced onion to the same pot. Cook for 5 minutes until softened and translucent, scraping up any browned bits from the bottom.

Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes, stirring constantly.

Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute to eliminate the raw flour taste.

Slowly pour in beef broth and red wine (if using), stirring constantly to prevent lumps. Add bay leaves, thyme, and rosemary.

Return the browned beef to the pot along with any accumulated juices. Bring the mixture to a boil, then reduce heat to low and cover.

Simmer for 1 hour and 30 minutes, stirring occasionally. The beef should start to become tender but won’t be fall-apart tender yet.

Add sweet potatoes, carrots, and celery to the pot. Stir gently to combine, making sure vegetables are mostly submerged in the liquid.

Continue simmering covered for another 30-45 minutes, until beef is fork-tender and sweet potatoes are cooked through but still hold their shape.

Remove bay leaves and taste for seasoning. Add more salt and pepper as needed.

Serve hot in bowls, garnished with fresh chopped parsley. This stew pairs beautifully with crusty bread or cornbread for dipping.