Slow Cooker Beef and Sweet Potato Stew – Comforting, and Simple

This is the kind of stew that makes the house smell amazing and brings everyone to the table without a word. Beef becomes fall-apart tender, sweet potatoes turn silky, and the broth builds rich flavor with hardly any effort. You’ll prep a few ingredients, set the slow cooker, and forget about it until dinner.

It’s cozy, wholesome, and perfect for busy days, chilly nights, or weekly meal prep. If you love a warm, satisfying bowl that’s both comforting and nourishing, this one’s for you.

What Makes This Recipe So Good

• Low effort, big flavor: A quick sear and a few pantry staples deliver deep, slow-simmered taste without hovering over the stove.
• Balanced and hearty: Beef brings protein, sweet potatoes add natural sweetness and fiber, and a simple broth ties everything together.
• Flexible: You can swap veggies, tweak spices, or use what you have without losing the soul of the dish.
• Great for leftovers: The stew tastes even better the next day, and it freezes beautifully for future meals.
• Family-friendly: Mild seasoning keeps it kid-approved, but you can punch up the heat or herbs if you like.

Shopping List

• Beef chuck roast (2 to 2.5 pounds), cut into 1.5-inch cubes
• Sweet potatoes (2 large), peeled and cut into 1-inch chunks
• Carrots (3 medium), peeled and sliced into thick rounds
• Yellow onion (1 large), chopped
• Celery (2 stalks), chopped
• Garlic (4 cloves), minced
• Beef broth (4 cups, low-sodium preferred)
• Tomato paste (2 tablespoons)
• Worcestershire sauce (1 tablespoon)
• Bay leaves (2)
• Dried thyme (1 teaspoon)
• Smoked paprika (1 teaspoon)
• Ground cumin (1/2 teaspoon)
• Salt and black pepper
• Olive oil (2 tablespoons)
• Flour or cornstarch (optional, for thickening)
• Fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Season the beef: Pat the beef dry with paper towels. Season generously with salt and pepper on all sides.
2. Sear for flavor (optional but recommended): Heat olive oil in a large skillet over medium-high heat.

   Sear the beef in batches until browned on two sides, about 2 to 3 minutes per side. Transfer to the slow cooker.
3. Sauté the aromatics: In the same skillet, add onion, celery, and a pinch of salt. Cook 3 to 4 minutes until slightly softened, then stir in garlic for 30 seconds.

   Add tomato paste and cook 1 minute to caramelize. Scrape everything into the slow cooker.

4. Add vegetables and spices: Add sweet potatoes and carrots to the slow cooker. Sprinkle in thyme, smoked paprika, and cumin.

   Tuck in bay leaves.

5. Pour in liquids: Stir in beef broth and Worcestershire sauce. Give it a quick mix to combine.
6. Cook low and slow: Cover and cook on Low for 8 to 9 hours, or on High for 4 to 5 hours, until the beef is fork-tender and the sweet potatoes are soft but holding their shape.
7. Thicken (optional): If you prefer a thicker stew, whisk 1 tablespoon flour or cornstarch with 2 tablespoons cold water. Stir the slurry into the stew during the last 20 to 30 minutes of cooking.

   Alternatively, mash a few sweet potato chunks to naturally thicken.
8. Taste and adjust: Remove bay leaves. Taste and add more salt, pepper, or Worcestershire as needed. If the flavor needs brightness, a squeeze of lemon or a splash of apple cider vinegar works wonders.
9. Garnish and serve: Ladle into bowls and top with chopped fresh parsley.

   Serve with crusty bread, brown rice, or a simple green salad.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe containers, leaving a little headspace. Freeze up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally.

  Add a splash of broth or water if it thickens too much.

Health Benefits

• Protein and iron: Beef provides high-quality protein for muscle support and iron for energy and oxygen transport.
• Fiber and vitamins: Sweet potatoes and carrots bring fiber, beta-carotene (vitamin A), and vitamin C for immune and eye health.
• Lower sodium option: Using low-sodium broth and seasoning to taste keeps the salt in check without sacrificing flavor.
• Balanced meal: With protein, complex carbs, and plenty of vegetables, it’s a satisfying one-pot dinner.

What Not to Do

• Don’t skip seasoning the beef: Salt and pepper at the start make a big difference in the final flavor.
• Don’t overcrowd the pan when searing: If you sear, do it in batches. Crowding steams the meat and prevents browning.
• Don’t add too much liquid: Slow cookers don’t evaporate much. Stick to the listed broth amount to avoid a watery stew.
• Don’t overcook the sweet potatoes: Cutting them too small or cooking too long on High can make them mushy.

  Aim for 1-inch chunks.

• Don’t forget to taste at the end: A final check for salt, pepper, and acidity balances the stew.

Alternatives

• Beef swap: Use lamb shoulder for a richer twist, or pork shoulder for a slightly sweeter profile. Cooking times are similar.
• Vegetarian version: Replace beef with hearty mushrooms (like cremini and portobello), add a can of chickpeas, and use vegetable broth. Reduce cook time to 4 to 5 hours on Low.
• Potato options: Use butternut squash or Yukon gold potatoes if sweet potatoes aren’t your thing.
• Flavor boosts: Add a splash of red wine with the broth, toss in a cinnamon stick for warmth, or stir in a teaspoon of harissa for gentle heat.
• Herb variations: Swap thyme for rosemary or Italian seasoning.

  Finish with fresh dill or chives instead of parsley.

• Gluten-free: Thicken with cornstarch or arrowroot instead of flour, or skip thickening and mash a few veggies.

FAQ

Can I skip searing the beef?

Yes. Searing adds depth and a slightly richer flavor, but the stew will still be delicious without it. If you skip, consider adding an extra teaspoon of tomato paste or a splash of soy sauce for extra umami.

What cut of beef works best?

Chuck roast is ideal because it’s well-marbled and becomes very tender.

Bottom round or brisket can work, but may be a bit leaner or require slightly longer cooking for the same tenderness.

How do I keep the sweet potatoes from falling apart?

Cut them into larger, even chunks (about 1 inch), and avoid overcooking on High. If your slow cooker runs hot, start checking at the earlier time mark.

Can I make this on the stovetop or in the oven?

Absolutely. Simmer on the stovetop in a heavy pot for about 2 to 2.5 hours over low heat, partially covered, until tender.

In the oven, cook covered at 320°F (160°C) for about 2.5 to 3 hours, checking liquid levels as needed.

How can I make it spicier?

Add 1/2 to 1 teaspoon crushed red pepper flakes, a diced jalapeño, or a tablespoon of harissa or chipotle in adobo. Adjust to taste at the end.

What can I serve with this stew?

Crusty bread, cornbread, buttered egg noodles, or brown rice are great. A crisp green salad or steamed green beans adds freshness.

Can I add peas or green beans?

Yes.

Stir in frozen peas or blanched green beans during the last 15 minutes so they stay bright and tender.

Why is my stew too thin?

Slow cookers don’t reduce much. Thicken with a cornstarch slurry, mash a few sweet potatoes, or simmer uncovered on High for 15 to 20 minutes.

Wrapping Up

This Slow Cooker Beef and Sweet Potato Stew brings comfort with minimal work and dependable results. It’s flexible enough for weeknights, impressive enough for company, and reliable for meal prep.

Keep the steps simple, taste as you go, and make it your own with small tweaks. When you ladle it into a warm bowl, you’ll know exactly why it’s a repeat-worthy recipe.