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serving crockpot sweet potato beef stew with fresh herbs on top

Crockpot Sweet Potato Beef Stew

This Crockpot Sweet Potato Beef Stew is a hearty, comforting one-pot meal loaded with tender beef, sweet potatoes, and wholesome vegetables simmered low and slow until perfectly flavorful. It’s warm, nourishing, slightly sweet, and incredibly easy to make just add everything to the slow cooker and let it do the work. Perfect for busy nights, cold weather, and meal prep!
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 380 kcal

Ingredients
  

  • 2 pounds beef chuck roast cut into 1.5-inch cubes
  • 3 cups sweet potatoes peeled and cut into large chunks
  • 1 cup carrots sliced
  • 1 cup celery chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 2 bay leaves
  • 2 tablespoons cornstarch optional for thickening
  • 2 tablespoons water for cornstarch slurry
  • 2 tablespoons fresh parsley chopped optional for garnish

Instructions  

1. Brown the beef

  • Heat a pan with a little oil. Add the beef cubes and cook until they turn brown on all sides. This step builds flavor. Don’t skip it unless you’re in a hurry. Browning keeps the beef from tasting flat.

2. Prep the vegetables

  • Peel the sweet potatoes and cut them into large pieces. Slice the carrots and celery. Dice the onion. Mince the garlic. Keep everything ready so you can fill the Crockpot fast.

3. Layer the ingredients

  • Add all vegetables to the bottom of the Crockpot. Place the browned beef on top. Add the canned tomatoes, broth, garlic, and seasonings.

4. Stir lightly

  • You don’t need to mix hard. A gentle stir helps the flavors combine without smashing the vegetables.

5. Cook low and slow

  • Set the Crockpot to LOW for 7–8 hours. If you’re short on time, cook on HIGH for 4 hours. The stew is ready when the beef falls apart with a fork and the vegetables feel soft.

6. Taste and adjust

  • Add salt or pepper at the end. If the broth is too thick, add more broth. If you want a thicker stew, mash a few pieces of sweet potato and stir them in.

7. Serve

  • Ladle the stew into bowls. Add fresh parsley or a splash of lemon juice if you want brightness.

Video

Notes

📝 Notes

  • Use lean beef stew meat for a cleaner broth and tender texture.
  • Cut sweet potatoes into uniform chunks for even slow-cooking.
  • Swap beef broth with chicken or vegetable broth if needed.
  • Add a splash of Worcestershire or soy sauce for deeper savory flavor.
  • Stir in a handful of greens (spinach or kale) during the last 15 minutes.
  • Thicken the stew by mashing a few sweet potato pieces at the end.
  • Makes great leftovers — refrigerate 3–4 days or freeze up to 3 months.
  • For extra warmth, sprinkle in paprika or a pinch of cinnamon.

🍽️ Nutrition Facts (Per Serving)

Calories: ~380
Carbohydrates: ~32g
Fiber: ~5g
Sugars: ~9g
Protein: ~28g
Fat: ~16g
Saturated Fat: ~6g
Cholesterol: ~75mg
Sodium: ~520mg
Potassium: ~950mg
Calcium: ~70mg
Iron: ~3mg
Keyword Crockpot Sweet Potato Beef Stew