Smoky Paprika Beef & Sweet Potato Stew
Hearty, slow-simmered stew with tender beef, sweet potatoes, and a deep smoky paprika flavor, ideal for cold evenings. This american-inspired one pot ready in about 145 minutes pairs beef chuck roast, sweet potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1.5 lbs beef chuck roast
- 2 sweet potatoes
- 3 carrots
- 1 onion
- 3 cloves garlic
- 2 tsp paprika
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Cut 1.5 lbs beef chuck into 1-inch cubes and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear beef in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
- Step 2: Finely chop 1 onion and mince 3 garlic cloves. Add to the pot with 2 tsp paprika and sauté for 2 minutes until fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 3 cups beef broth and 1 can diced tomatoes (with juice). Return beef to the pot and add 2 bay leaves.
- Step 4: Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 1.5 hours, stirring occasionally.
- Step 5: Peel and dice 2 sweet potatoes and 3 carrots into 1/2-inch pieces. Add to the pot and simmer uncovered for 30-40 minutes until vegetables are fork-tender and stew has thickened slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Paprika Beef & Sweet Potato Stew take to make?
Total time is about 145 minutes (25 min prep + 120 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 Smoky Paprika Beef & 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 beef chuck roast from drying out.
Can I substitute ingredients in Smoky Paprika Beef & 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 Smoky Paprika Beef & 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 Smoky Paprika Beef & Sweet Potato Stew?
American one pot 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Love how the American come through in every bite.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
