Beef Stew with Sweet Potatoes is an ideal dish to make when you need something hearty, flavorful and comforting. It’s a great time of the year to serve this satisfying meal that’s easy to make.
Nothing says, “It’s cold outside, let’s have a comforting meal,” like a beef stew. This Beef Stew with Sweet Potatoes recipe is definitely hearty, and includes sweet potatoes for something slightly different.
When the weather is brewing cold temps and heaps of snow, a warming dish is what most of us yearn for. Beef Stew with Sweet Potatoes is the perfect antidote to time spent outside shoveling or driving to and from work or school with extra caution.
I know a lot of family and friends went through a round of super-wintery weather recently. Even from my spot in Phoenix with plenty of sun and mild temperatures (hello, 65 degrees), I knew how they were feeling.
I could say I made Beef Stew with Sweet Potatoes out of empathy, but I think it was mostly because it seemed like a delicious dish for dinner. And it is! The weather doesn’t have to be frightful to enjoy this hearty main dish.
More beloved beef recipes
Beef dishes are typically hearty and comforting, and if you’re in the market for a few more ideas for mealtime, I have a few more recipes to choose from:
Slow Cooker BBQ Beef Sandwiches are ideal for get togethers (the Super Bowl comes to mind) and are easy to make thanks to the slow cooker.
Pasta with Short Ribs and Ricotta is a favorite at my house (and beyond). Not only is this a favorite meal with my family, but I’ve made this dish and delivered it to friends who have needed a helping hand.
Slow Cooker Beef Carnitas Tacos with Spicy Pickled Radishes is the perfect taco Tuesday dish (or one for any other night of the week). The pickled radishes are easy to put together to take these tacos to “extra” status.
Beef Stew with Sweet Potatoes
I used sweet potatoes in this dish for a few reasons: 1. I love them. 2. I had them in my kitchen waiting to be put to use, and 3. I don’t think I’ve made stew using sweet potatoes before and I wanted to try something different.
The Beef Stew with Sweet Potatoes turned out great! My husband noted that it was a little sweeter than a standard stew – which stands to reason – and we loved it. We had a loaf of crunchy Italian bread to use to sop up the great flavor and sauce from the stew, and it was amazing with a glass of red wine.
I added frozen cut green beans to the dish toward the end of the cooking time since they don’t take long to cook.
I hope the weather isn’t frightful where you are, but if it is, Beef Stew with Sweet Potatoes is the dish you need! Make a batch soon for a hearty meal.
Patricia Conte/Grab a Plate
Yields Serves 4-6
- 2 tablespoons vegetable oil
- 1 pound beef stewing meat, cut into 1/2-inch cubes (seasoned)
- 1/2 cup yellow onion, diced
- 1 shallot, diced
- 1 large carrot, sliced into thin rounds
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 tablespoon butter
- 2 tablespoons All-purpose flour
- 4 ounces sliced crimini mushrooms
- 1 cup red wine
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 large sweet potato, cubed into 1-inch pieces
- 1/2 cup frozen green beans
- 2 teaspoons fresh chopped rosemary
- Salt and black pepper to season
- Add 2 tablespoons vegetable oil to a large Dutch oven or pan over medium-high heat. When hot, brown the cubed beef on all sides, about 6-8 minutes.
- Remove the beef and set it aside. Using the same pan, reduce the heat to medium.
- Add the onion and shallot and cook for a few minutes, stirring, until the onion begins to soften.
- Add the carrot and celery and cook, stirring, for a few minutes. Add the garlic.
- Add butter to the pan and let it bubble slightly then add the flour. Cook, stirring , for a few minutes until the mixture turns lightly golden.
- Add the mushrooms to the mixture and toss.
- Add the wine to the pan and cook for a minute or so.
- Add the beef stock and Worcestershire sauce to the mixture. Increase the heat slightly and bring to a boil. Reduce the heat to simmer.
- Add the cubed beef back to the pan. Cook, covered, for about 20 minutes.
- Add the sweet potatoes. Simmer until soft, 10-15 minutes.
- Add the rosemary and green beans, salt and pepper. Cook, uncovered, for several minutes until the beans are soft.
The FDA notes to cook beef, pork, veal, and lamb roasts, steaks, and chops to at least 145° F (63° C), with a 3 minute rest time.