Sweet Potato Beef Stew
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The coziest beef stew with the most tender chunks of beef and sweet potato that just melt in your mouth! And it’s FREEZER-FRIENDLY!
Is there anything else more cozy than a beef stew during the dead of winter? And just to be clear, when I say dead of winter, I mean anything below 50 degrees F.
Hey, you guys know I’m a California wimp.
But I know this stew will be made on the daily once we move to Chicago. I mean, hello, polar vortex stew, right? Maybe that’s what this stew should be called.
Seriously though, these tender chunks of sweet potato with the most amazing melt-in-your-mouth beef chunks cannot be beat.
And you can totally sip on the leftover red wine you use for this. It’s a win-win for all.
Not to mention, this stew is completely freezer-friendly.
I just ask that if you do plan to freeze this, I would undercook the sweet potato by just 5 minutes so that they can stay firm when frozen and reheated (without running the risk of being overcooked during the second round of cooking).
See, now you’re all stocked and ready for the next polar vortex.
Sweet Potato Beef Stew
Ingredients
- 2 tablespoons olive oil
- 2 pounds top sirloin steak, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 medium sweet onion, diced
- 1 medium carrot, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, quartered
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- ½ cup dry red wine
- 4 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 large sweet potato, about 1 1/2 pounds, peeled and cut in 1/2-inch chunks
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
- Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
- Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
- Serve immediately.
Notes
Did you make this recipe?
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I roasted the sweet potato and some beets while the rest of it was coming together so they’d get soft and sweet and then added them to save time. Meat was tender enough without the extra time cooking the sweet potato in there would take.
We had no wine or celery after the Christmas feast. Sautéed a frozen sirloin tip and 2 onions, and proceeded with the recipe in the Ninja crockpot, so the sautee was in the same pot. I left the beef on HI for an hour, then turned the Ninja to Low.
Since the meat was frozen, after it was seared, I left it in the crockpot all afternoon, .cooking the sweet potato for the last hour.
This turned out wonderful!
Made this last night and wow, this was so delicious, and such a nice change from the regular carrot and potato beef stew!
Used a 3-pound chuck roast which I cut into chunks, so added in some extra veggies to balance out the extra meat. Also, cooking time was much longer than it would have been for the sirloin, because it takes chuck much longer to get tender. Other than that, made the recipe as is (oh…I did add in a splash of low-sodium Worcestershire sauce along with the parsley before serving). We can’t wait to eat the leftovers. (In fact, I had packed a container for my son to take back to his apartment, and he couldn’t wait…he ate it last night!)
The family loved the recipe. Definitely a keeper. Thanks!
P.S. For the commenter who asked what kind of stock to use: I used a 32-oz jar of Zoup beef bone broth. Their chicken bone broth is also very good. Their stocks and bone broths are kind of pricey, so I wait for them to go on sale, then buy a bunch.
This was damn delicious! I will never make beef stew with white potatoes again! Yum!
Delicious. My family loves it.
Very nice. My recipe is similar, but I always use Lamb chunks.
I need to try sirloin (like you do – sounds yummy)Also I use Arrowroot instead of flour.
I add turmeric and sometimes maca (but that’s a choice) not for taste but for health benefits☺.
I’ve been making meals to stash in the freezer as preparation for my baby due next month. I like beef stew but it almost always ends up tasting similar, when I found the recipe I knew I had to try. I’m do glad I did! Turned out soooo good and I was surprised at how tender the beef was in such a short amount of time. I used chuck roast chunks, added a few of my own seasonings but overall I’d give it 10 out 10! I am looking forward to eating this for dinner tonight and freezing the rest for when the baby comes!
What kind of beef stock do you use?
Such a delicious and easy to prepare stew recipe! So much better than a beef stew with regular potatoes!
I have to double it every time because it is just so tasty! Love it!
do you know what a serving is? It says 6 but is it a cup or 2 cups? Thank you
This stew is sooo delicious. The broth is so incredibly flavorful. I made mine in my instant pot. I roasted the veggies while I sauted the beef in the instant pot. Once everything was in the instant pot I cooked it on the Stew setting for 30 mins. The beef is fall apart tender. I had plan to freeze some but I cant stop eating it!
This is one of my favorite recipes. Would you post the nutritional information for food tracking
YUMMY! This is so delicious. Even my son, who is not a big fan of sweet potatoes, loved this stew. It was delicious and pretty easy to make. I followed the recipe exactly as written, lots of chopping, but so well worth it. Thank you!
Absolutely delicious! Made this for dinner tonight, but because about half my household doesn’t care for sweet potatoes, I made the stew without potatoes. My husband made regular mashed potatoes and I made herbed, sweet mashed potatoes and we poured our stew over our choice of potatoes. It was so good! Highly recommend this recipe! All four kids enjoyed.
Excellent. I used extra stock instead of wine and also about 1/2 tsp of ground thyme, since I didn’t have fresh. It got a bit hinky with the flour and tomato paste browning but came out fine. Will definitely be making in the future!
Absolutely delicious. Will be making again
This a great dish! I have made it and given to many friends in need of a meal. Easy to prep and so healthy as well.
Have shared the recipe because it’s so great!
Wow the flavors in this stew! So damn good, just like advertised. Perfect for these subzero MN days. Thanks for sharing.
Scrumdiddlyumptious! Definitely making this again.
This was delicious! I cheated a little bit because I had stew beef which I knew wouldn’t be as tender. So I browned the beef in my Dutch oven then pressure cooker that in about a cup of the broth. I also gave my sweet potatoes a head start in the microwave after cubing them because I was short on time. Looking forward to my leftovers for lunch! Thanks!
Made this last night for dinner and was so exited as it cooked because it made the house smell UH-maxing… And the flavors were delicious, but the beef tender? Not so much. Not at all. It was like chewing shoe leather. We followed the recipe to a ‘T’, so not sure what happened here… we put it in the crock pot this morning to try and salvage the rest, hoping to be able to eat it tonight without damaging our teeth! But the flavors – so delicious, very very tasty..
We made this last night. It was seriously the best stew I’ve ever had. We all loved it. The steak was tender and fall apart. Excellent recipe!