There’s something special about coming home to a slow cooker quietly doing its job. This beef stew is rich, savory, and full of sweet potatoes that bring a touch of natural sweetness and velvety texture. It’s the kind of meal that tastes like it simmered all day—because it did.

The flavors deepen as it cooks, the beef gets tender, and the sweet potatoes hold their shape while soaking up all that goodness. It’s simple, satisfying, and perfect for chilly evenings or busy weekdays.

What Makes This Recipe So Good

• Effortless, hands-off cooking: Prep for 20 minutes, then let the slow cooker do the work.
• Tender, flavorful beef: Browning the meat first builds deep flavor and keeps the stew rich and hearty.
• Sweet potato twist: Sweet potatoes add natural sweetness and extra nutrients without making the stew heavy.
• Balanced and cozy: A touch of tomato paste, garlic, herbs, and beef broth creates a classic stew base with modern warmth.
• Great for leftovers: The flavor improves the next day, and it freezes beautifully.

What You’ll Need

• 2 to 2.5 pounds beef chuck, cut into 1.5-inch cubes
• 2 tablespoons olive oil (for searing)
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth (preferably low sodium)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 large sweet potatoes, peeled and cut into 1.5-inch chunks
• 3 carrots, peeled and cut into thick rounds
• 2 ribs celery, sliced
• 1 cup frozen peas (added at the end)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed lightly
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
• Fresh parsley, chopped, for garnish

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Instructions

1. Season and sear the beef: Pat the beef dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high.Sear the beef in batches until browned on at least two sides. Transfer to the slow cooker as you go.
2. Sauté aromatics: In the same skillet, add onion with a pinch of salt. Cook 3–4 minutes until softened, then stir in garlic for 30 seconds.Scrape everything into the slow cooker.
3. Build the sauce: Whisk beef broth, tomato paste, and Worcestershire together. Pour over the beef and onions in the slow cooker.
4. Add vegetables and herbs: Add sweet potatoes, carrots, celery, thyme, rosemary, and the bay leaf. Stir gently to combine.
5. Cook low and slow: Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is very tender and the vegetables are cooked through.
6. Thicken (optional): If you like a thicker stew, stir cornstarch and water in a small bowl, then pour into the stew during the last 20–30 minutes of cooking.Stir in the peas at the same time.
7. Finish and serve: Remove the bay leaf. Taste and adjust salt and pepper. Ladle into bowls and garnish with chopped parsley.

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Storage Instructions

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
• Freeze: Freeze for up to 3 months.Leave a little headspace in containers for expansion.
• Reheat: Warm gently on the stovetop over medium-low heat, adding a splash of broth or water if it’s too thick. From frozen, thaw overnight in the fridge before reheating.

Health Benefits

• Protein for satiety: Beef provides high-quality protein to keep you full and support muscle health.
• Rich in micronutrients: Beef offers iron, zinc, and B vitamins; sweet potatoes bring vitamin A, vitamin C, and potassium.
• Fiber and antioxidants: Sweet potatoes, carrots, and peas contribute fiber and phytonutrients that support gut and immune health.
• Lower sodium option: Using low-sodium broth keeps the stew flavorful without too much salt.

What Not to Do

• Don’t skip searing the beef: Browning adds depth and prevents a flat-tasting stew.
• Don’t cut vegetables too small: Tiny pieces overcook and turn mushy. Aim for 1.5-inch chunks.
• Don’t overcrowd the skillet when searing: Work in batches to get a proper crust.
• Don’t add peas early: They’ll lose color and texture.Stir them in near the end.
• Don’t forget to taste and adjust: A final pinch of salt, pepper, or a splash of Worcestershire can wake up the flavors.

Alternatives

• Different cuts of beef: Use beef round or brisket if chuck isn’t available. Chuck remains the most tender and flavorful for stews.
• Swap sweet potatoes: Butternut squash or regular potatoes work well. Keep pieces large so they hold up.
• Add mushrooms: For extra umami, brown sliced mushrooms and add them with the vegetables.
• Gluten-free and dairy-free: This recipe is naturally both.Verify your broth and Worcestershire if sensitive.
• No cornstarch: Reduce with the lid off for the last 30 minutes, or mash a few sweet potato chunks to thicken naturally.
• Herb variations: Try Italian seasoning, a sprig of fresh thyme, or a small strip of orange peel for a subtle twist.
• Boost brightness: Stir in a teaspoon of apple cider vinegar or a squeeze of lemon at the end to balance richness.

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FAQ

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

Yes. Brown the beef and sauté aromatics in a Dutch oven. Add liquids, vegetables, and herbs.

Simmer covered on low for about 2 to 2.5 hours, or bake at 325°F for the same time, until the beef is tender.

Do I have to peel the sweet potatoes?

No. If the skins are clean and smooth, you can leave them on for extra fiber and texture. Just scrub well and trim any rough spots.

How can I make it more savory and less sweet?

Add sliced mushrooms, a splash more Worcestershire, or a teaspoon of soy sauce.

A small spoonful of balsamic vinegar also deepens the savory notes.

Can I add red wine?

Absolutely. Replace 1 cup of broth with dry red wine. Simmer it for a minute in the skillet after sautéing the onions to cook off the alcohol before adding to the slow cooker.

What if my stew is too thin?

Use the cornstarch slurry, or remove the lid and cook on High for 20–30 minutes.

You can also mash a few chunks of sweet potato into the broth to thicken naturally.

Could I use chicken or turkey instead?

You can, but the flavor profile will change. If using poultry, reduce the cook time since it becomes tender faster, and consider adding extra herbs for depth.

When should I salt?

Season the beef before searing, then taste and adjust at the end. Using low-sodium broth gives you more control over the final seasoning.

In Conclusion

Slow Cooker Beef Stew with Sweet Potatoes is hearty, unfussy, and deeply comforting.

It checks all the boxes: tender beef, velvety vegetables, and a rich broth that warms you through. With simple prep and reliable slow-cooker ease, it’s a weeknight win and a weekend staple. Make a big batch, tuck some away in the freezer, and you’ve got comfort on demand whenever you need it.