Slow-Cooker Beef and Sweet Potato Stew with Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting Whole30 stew simmered low and slow with tender beef chunks, sweet potatoes, and fragrant rosemary for a nourishing one-pot meal. This american-inspired whole30 (whole30, gluten free) ready in about 440 minutes pairs medium, peeled and sliced carrots, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 20 min Cook: 420 min Serves 6 American cuisine 410 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs cubed beef chuck roast with 1 tsp sea salt and 1/2 tsp black pepper. Brown beef in batches for 3-4 minutes per side until caramelized, then transfer to slow cooker.
  2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 3 minutes until fragrant and translucent, then stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
  3. Step 3: Transfer onion mixture to slow cooker along with 3 cups Whole30-compliant beef broth, 2 tsp chopped fresh rosemary, 1 bay leaf, 2 peeled and cubed sweet potatoes, and 3 sliced carrots. Add remaining 1 tsp sea salt and 1/2 tsp black pepper.
  4. Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and vegetables are soft.
  5. Step 5: Remove bay leaf, taste, and adjust seasoning if needed. Serve hot.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooker Beef and Sweet Potato Stew with Rosemary 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 with Rosemary?

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 large, diced yellow onion from drying out.

Can I substitute ingredients in Slow-Cooker Beef and Sweet Potato Stew with Rosemary?

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 with Rosemary 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.

Is Slow-Cooker Beef and Sweet Potato Stew with Rosemary whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes