Beef Stew with Sweet Potatoes – chunks of tender beef cooked low and slow with carrots and vibrant purple sweet potatoes in a rich flavorful broth infused with delicious herbs and spices. It’s all made easy in one pot for a true comfort meal perfect for those chilly nights and cozy weekends at home!
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If you’re looking for the ultimate comfort food, I don’t think there’s anything cozier than a bowl of hearty beef stew. This beef stew recipe with sweet potatoes is one of my favorites, not only because it tastes amazing, but also because it’s so easy to make!
Everything comes together in one pot and the aromas that come from this beef stew are so mouthwatering, you’ll have everyone at the table ready with spoons in hand.
The low and slow method of cooking it on the stovetop allows the beef to become fall-apart tender, the potatoes to cook through, and all of those amazing flavors from the delicious herbs and spices to infuse the broth.
I love that this is basically a dump-and-set recipe which means I can leave it alone for the cooking time and get other things done in the meantime.
Something so delicious shouldn’t be so easy, but I promise you, it is! I like to serve it over quinoa and a couple of slices of crusty bread to keep things nice and simple yet completely satisfying!
Ingredients Needed for Beef Stew with Sweet Potatoes
- Avocado oil: Needed for searing the beef first to get as much flavor on the outside and to look in moisture. Browning meat before cooking it through adds an extra layer of flavor.
- Chuck roast: You can find stewing beef already cut into 1” pieces, but it’s usually not going to turn out as tender as if you were to cut it yourself. Look for roasts with lots of marbling within so you know it’ll be tender and flavorful.
- Onion & garlic: Both add aromatic flavors to the stew and wouldn’t taste the same without either of them.
- Carrots: Peel the carrots and then cut them into bite-sized pieces. You don’t want the size of them to overpower the beef or potatoes, but you want to make sure you get an even amount of everything in every spoonful.
- Purple sweet potatoes: These are starchier than traditional sweet potatoes which means they hold their shape a bit better. This is great for low and slow cooking because they will not become mushy by the end. They’re also not as sweet as regular sweet potatoes and have that beautiful vibrant color.
- Coconut aminos: This is a gluten-free alternative to soy sauce. It’s a bit sweeter than soy sauce, which is a great pairing with sweet potatoes, but you can use soy sauce or even tamari if you’d like.
- Tomato paste: For that yummy tomato flavor and beautiful reddish color.
- Balsamic vinegar: The acid brings a nice balance to the sweetness of the potatoes and coconut aminos (if you’re using that) and is a great way to lighten up the stew.
- Broth: I use beef broth for extra flavor but you can use water if you prefer. It will still be delicious as all of the seasoning and flavor from the meat will turn the water into its own broth eventually.
- Seasoning: Salt, oregano, thyme, paprika, coriander, and Montreal steak spice.
How to Make Beef Stew with Potatoes
Once you’ve cut your beef, potatoes, carrots, and onions, this beef stew with sweet potatoes will come together in no time! Here’s how you make it:
Step 1: Grab your Dutch oven or stock pot and place it on the stovetop over medium heat. Add the oil and once it is hot add the beef. Season with salt and allow the meat to brown on all sides for about 10 minutes, stirring a few times.
Step 2: Add all of the seasonings along with the garlic and stir for 30 seconds.
Step 3: Pour in the remaining ingredients and use a wooden spoon to mix. Deglaze the bottom of the pot to remove any of the stuck brown bits for flavor. Bring it to a boil then reduce the heat and cover.
Step 4: Let it simmer for 1.5 hours until the meat is nice and tender. Enjoy on its own or served with cooked quinoa. Garnish with parsley and enjoy!
- Look for beef that has plenty of marbling in it. This makes for the best kind of melt-in-your-mouth tender bites of beef!
- Trim extra fat. Don’t go too crazy, you still want a bit because it does give it a lot of flavor and moisture, so just trim the excess.
- If you’ve got a lot of meat to brown, you may need to do this in batches. Do not overcrowd the pan otherwise it won’t brown, it’ll just steam.
How to Make Beef Stew Meat Tender on the Stove?
You want to think about choosing the right cut of beef. Something with lots of marbling and nothing too lean. That’s why a chuck roast is a great option.
Stick to cutting it yourself rather than buying the prepackaged chunks. You can definitely use them, but you’ll find they’re not as tender using the stovetop method.
Then, you want to cook them low and slow. Overcooking on high heat will result in tough and chewy pieces of meat.
Can You Make a Beef Stew with Sweet Potatoes?
Absolutely! In fact, beef stew is great with all sorts of potatoes. Yukon golds, Russet potatoes, red potatoes, and regular or purple sweet potatoes.
As long as you’re not overcooking them to become mushy. Depending on your type, you may need to add them a little later in the cooking process.
What to Serve Beef Stew With?
I’m always a fan of crusty bread on the side of most soups and stews. Sometimes I’ll do a side salad if I don’t want anything too heavy and sometimes I’ll just eat it as is.
You can serve it over a grain like rice or quinoa or if you’d rather skip the potatoes in the stew you can always serve it with mashed potatoes instead. Butter noodles are another great option.
How to store leftovers?
Believe it or not, this beef stew with sweet potatoes is even better as leftovers! The longer it sits the better it tastes. Keep it stored in an airtight container in the fridge and enjoy a bowl over and over again for the next few days!
Reheat it on the stove or in the microwave.
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Beef Stew with Sweet Potatoes
- 1 tablespoon avocado oil
- 1 1/2 lb chuck roast cut into 1 inch pieces
- 2 teaspoons sea salt
- 3 cloves garlic finely chopped
- 1/2 tablespoon Montreal steak spice more if desired
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 2 teaspoon paprika
- 1 teaspoon coriander
- 3 medium carrots peeled and cut into bite size pieces
- 1 onion chopped
- 2 sweet purple potatoes peeled and cut into bite size pieces
- 2 tablespoons coconut aminos or soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 3 cups bone broth or water
- Into dutch oven over medium heat, add oil and beef, then season with salt. Brown the meat stirring few times, for about 10 minutes. Next add spices and garlic and stir for 30 seconds.
- After, add the rest of the ingredients, mix with a spoon and bring it to a boil. Reduce the heat, cover and let simmer for 1 1/2 hours, or until meat is tender.
- Serve with cooked quinoa & garnish with parsley. Enjoy!
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