Crockpot Beef Sweet Potato Stew Recipe

Introduction

This Crockpot Beef Sweet Potato Stew is a comforting and hearty meal that practically makes itself. Tender beef, naturally sweet potatoes, and savory herbs come together for a full-flavored dish perfect for busy days or lazy weekends.

Ingredients

• 2 lbs beef chuck, cut into 1 ½-inch cubes
• 2 tbsp olive oil
• 4 cups beef broth
• 3 medium sweet potatoes, peeled and cut into 1-inch cubes
• 3 large carrots, sliced into ½-inch rounds
• 2 celery stalks, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp tomato paste
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add beef cubes in batches, searing each side for 2–3 minutes until browned. Season with salt and pepper. Transfer browned beef to the crockpot.
2. Step 2: In the same skillet, add diced onion, sliced celery, sliced carrots, and minced garlic. Sauté for 4–5 minutes until softened and fragrant.
3. Step 3: Transfer the sautéed vegetables into the crockpot over the beef.
4. Step 4: Add cubed sweet potatoes, dried thyme, dried rosemary, bay leaves, paprika, tomato paste, and beef broth to the crockpot. Stir gently to combine all ingredients.
5. Step 5: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fork-tender and vegetables are soft.
6. Step 6: (Optional) For a thicker stew, mix cornstarch with cold water to make a slurry and stir into the stew during the last 30 minutes of cooking.
7. Step 7: Remove bay leaves, stir, and taste. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve hot.

Tips & Variations

• Brown the beef before slow cooking to deepen the stew’s flavor.
• Cut sweet potatoes into larger cubes to prevent them from becoming mushy.
• Substitute pork shoulder or chicken thighs for beef if preferred.
• Swap sweet potatoes for Yukon gold or red potatoes for a different texture.
• Use fresh thyme or rosemary instead of dried herbs for a brighter flavor.
• Chicken or vegetable broth can replace beef broth in a pinch.
• Make ahead by chopping veggies or browning beef the day before to save time.

Storage

Store cooled stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if the stew thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the beef?

Browning the beef adds a lot of flavor to the stew. While you can skip it, the stew won’t have the same rich depth of taste.

When should I add the sweet potatoes?

Add sweet potatoes at the start of the slow cooking but cut them into larger chunks to avoid them becoming mushy. If cut small, they can break down too much during the long cook time.

Crockpot Beef Sweet Potato Stew Recipe

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This Crockpot Beef Sweet Potato Stew is a hearty, flavorful one-pot meal that combines tender slow-cooked beef chuck with naturally sweet potatoes and a medley of vegetables. Perfect for a comforting dinner with minimal hands-on time, this stew offers a balanced meal full of protein, fiber, and savory goodness. The slow cooking process transforms the beef into fork-tender perfection while the sweet potatoes naturally thicken the broth, creating a rich and satisfying stew perfect for leftovers or sharing with family.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 8 hours on low or 4 hours on high
• Total Time: 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs beef chuck, cut into 1 ½-inch cubes
• 2 tbsp olive oil
• 4 cups beef broth
• 3 medium sweet potatoes, peeled and cut into 1-inch cubes
• 3 large carrots, sliced into ½-inch rounds
• 2 celery stalks, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 bay leaves
• 2 tbsp fresh parsley, chopped (for garnish)

Spices and Seasonings

• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• Salt and pepper to taste

Optional Thickening

• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef chuck cubes in batches and sear each side for 2 to 3 minutes until they develop a nice brown crust. Season with salt and pepper during browning. Once browned, transfer the beef to the crockpot.
2. Sauté the Aromatics: In the same skillet, add the diced onion, sliced celery, sliced carrots, and minced garlic. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. This step builds flavor for the stew.
3. Add Aromatics to Crockpot: Transfer the sautéed vegetable mixture on top of the browned beef in the crockpot.
4. Combine All Ingredients: Add the cubed sweet potatoes, dried thyme, dried rosemary, bay leaves, paprika, tomato paste, and beef broth to the crockpot. Stir gently to combine all ingredients evenly.
5. Start Cooking: Cover the crockpot and cook on LOW for 8 hours or on HIGH for 4 hours. The goal is for the beef to become fork-tender and the vegetables to be soft and flavorful.
6. Optional Thickening: If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew during the last 30 minutes of cooking, allowing it to thicken the broth.
7. Finish and Serve: Remove the bay leaves from the stew. Stir and taste to adjust salt and pepper as needed. Garnish with freshly chopped parsley, ladle into bowls, and serve hot with your choice of sides.

Notes

• Browning the beef is essential for deep flavor development—don’t skip it.
• Cut sweet potatoes into 1-inch cubes to prevent them from turning mushy during cooking.
• Be sure to taste the stew before serving and adjust the seasoning accordingly.
• Avoid overcrowding the crockpot to ensure even cooking of all ingredients.
• For best results, prepare chopped vegetables and browned beef ahead of time to reduce prep on cooking day.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat gently to preserve texture and flavor, adding broth if needed to loosen the stew.

Keywords: Crockpot, Beef Stew, Sweet Potato, Slow Cooker, Comfort Food, One-Pot Meal, Hearty Stew