Slow Cooker Beef and Sweet Potato Stew
A comforting slow cooker stew combining tender beef, sweet potatoes, and aromatic herbs, simmered low and slow until rich and hearty. This american-inspired beef ready in about 440 minutes pairs beef chuck roast, cut into 1-inch cubes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large (1 1/2 cups) yellow onion, chopped
- 2 cups carrots, sliced
- 2 cups sweet potatoes, peeled and cubed
- 4 cups beef broth
- 2 tbsp tomato paste
- 3 cloves minced garlic
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 leaf bay leaf
- 1 tbsp cornstarch
- 2 tbsp cold water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 2 lbs beef chuck roast cubes with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown beef in batches for 3-4 minutes per side until deeply seared. Transfer to slow cooker.
- Step 2: In the same skillet, add 1 large chopped yellow onion and sauté for 4 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Transfer onion and garlic to slow cooker.
- Step 3: Add 2 cups sliced carrots, 2 cups peeled cubed sweet potatoes, 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, and 1 bay leaf to the slow cooker. Stir gently to combine.
- Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked through.
- Step 5: About 15 minutes before serving, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth, then stir into stew to thicken. Cook uncovered on high for remaining time until stew thickens. Remove bay leaf and serve warm.
Frequently asked questions
How long does Slow Cooker Beef and Sweet Potato Stew take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Beef and Sweet Potato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Slow Cooker Beef and Sweet Potato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Beef and Sweet Potato Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Beef and Sweet Potato Stew?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
