Slow-Simmered Beef and Sweet Potato Stew with Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chunks of beef slowly cooked with sweet potatoes and rosemary in a rich, savory broth. This Whole30 recipe (gluten free), ready in about 135 minutes, pairs beef chuck, cut into 1-inch cubes, sweet potatoes, peeled and cubed, carrots, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 15 min Cook: 120 min Serves 6 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for about 6-8 minutes, then transfer beef to a plate.
  2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to deepen flavor.
  4. Step 4: Return the browned beef to the pot along with 4 cups beef broth, 2 sprigs fresh rosemary, 2 peeled and cubed sweet potatoes, and 2 sliced carrots. Season with 1 tsp sea salt and 1/2 tsp black pepper.
  5. Step 5: Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours until beef is tender and sweet potatoes are soft.
  6. Step 6: Remove rosemary sprigs before serving, ladle stew into bowls, and enjoy warm.

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