Crockpot Beef Sweet Potato Stew

This stew is pure comfort in a bowl. It’s hearty, cozy, and packed with flavor. The slow cooker does all the work, so you can just toss everything in and let it simmer away until your kitchen smells amazing. The beef gets fall-apart tender, the sweet potatoes soak up all the savory broth, and every spoonful is just… yum. Perfect for chilly days, lazy weekends, or anytime you need a big hug from your dinner.

Why I Love This Recipe

I first made this stew on a Sunday when I wanted something filling but didn’t feel like standing in the kitchen all day. The crockpot came to the rescue. I tossed everything in before running errands, and when I came home… magic. The beef was so tender I barely needed a fork. The sweet potatoes brought just the right amount of natural sweetness, and the whole pot was bursting with savory flavor.

Here’s why it’s a keeper:

  • Set it and forget it – minimal hands-on time.
  • Full of flavor – each ingredient plays its part perfectly.
  • Great for leftovers – tastes even better the next day.
  • Balanced meal in one bowl – protein, veggies, and carbs all together.

Servings and Cook Time

  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 8 hours on low (or 4 hours on high)
  • Total Time: About 8 hours 20 minutes

Macros (per serving, approximate)

  • Calories: 360
  • Protein: 28g
  • Carbs: 28g
  • Fat: 14g
  • Fiber: 5g

Why This Recipe Works (Quick Science)

Slow cooking lets the connective tissue in beef (collagen) break down into gelatin, which gives the stew a rich, silky texture. Sweet potatoes naturally thicken the broth as they cook and release starch. Layering the flavors — browning the beef, sautéing the veggies — before slow cooking makes the whole stew deeper and more complex.

Common Mistakes

  • Skipping the beef browning step – this step adds flavor.
  • Adding sweet potatoes too early – if cut too small, they’ll turn mushy.
  • Not seasoning enough – taste the broth and adjust before serving.
  • Overcrowding the crockpot – ingredients won’t cook evenly if packed too tightly.

What to Serve With

  • Crusty bread or garlic toast for dipping
  • A fresh green salad
  • Steamed green beans or broccoli on the side

What You’ll Need

  • 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)

Tools You’ll Need

  • Large skillet
  • Crockpot / slow cooker
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups and spoons

Substitutions and Variations

  • Meat – use pork shoulder or chicken thighs instead of beef.
  • Potatoes – swap sweet potatoes for Yukon gold or red potatoes.
  • Herbs – fresh thyme or rosemary can replace dried.
  • Broth – chicken or vegetable broth works in a pinch.

Make Ahead Tips

  • Chop all veggies and store in a sealed container in the fridge the day before.
  • Brown the beef ahead of time and refrigerate until ready to cook.

How to Make Crockpot Beef Sweet Potato Stew

Step 1 – Brown the Beef

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck cubes in batches, searing each side for 2–3 minutes until browned. Season with salt and pepper. Transfer browned beef to crockpot.

Step 2 – Sauté the Aromatics

In the same skillet, add diced onion, sliced celery, sliced carrots, and minced garlic. Sauté for 4–5 minutes until softened and fragrant.

Step 3 – Add Aromatics to Crockpot

Transfer the sautéed vegetables into the crockpot over the beef.

Step 4 – Combine All Ingredients

Add cubed sweet potatoes, 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves, 1 tsp paprika, 2 tbsp tomato paste, 4 cups beef broth, sautéed diced onions, sliced carrots, sliced celery, and minced garlic to the crockpot. Stir until everything is fully combined.

Step 5 – Start Cooking

Cover the crockpot with the lid and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is fork-tender and the vegetables are soft.

Step 6 – Optional Thickening

If you want a thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir into the stew during the last 30 minutes of cooking.

Step 7 – Finish and Serve

Remove bay leaves, stir, taste, and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley. Ladle into bowls and serve hot.

Leftovers and Storage

  • Store cooled stew in an airtight container in the fridge for up to 4 days.
  • 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 needed.

Conclusion

This Crockpot Beef Sweet Potato Stew is one of those recipes that’s worth repeating all season long. It’s hearty, flavorful, and practically cooks itself. Try it once, and it might just become your go-to comfort dinner. When you make it, share how it turned out for you — I’d love to hear your tips, twists, and favorite add-ins.

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