Spiced Beef and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A comforting beef stew with tender chunks of beef and sweet potatoes, simmered with warm regional spices for a rich, satisfying meal. This American-inspired beef recipe, ready in about 120 minutes, pairs beef chuck, 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, cut into 1-inch cubes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, sliced into 1/2-inch rounds carrots
• 4 minced garlic cloves
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 large, peeled and cut into 1-inch cubes sweet potatoes
• 1/4 cup chopped fresh parsley

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Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Step 3: Brown the beef in batches, about 5 minutes per batch, until all sides are deeply browned; transfer to a plate.
4. Step 4: Add 1 large diced yellow onion and 3 sliced carrots to the pot; sauté for 5 minutes until softened.
5. Step 5: Stir in 4 minced garlic cloves, 1/2 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
6. Step 6: Return beef to the pot and stir in 4 cups beef broth and 2 tbsp tomato paste, scraping up any browned bits from the bottom.
7. Step 7: Bring to a boil, reduce heat to low, cover, and simmer for 1 hour.
8. Step 8: Add 2 large peeled and cubed sweet potatoes, cover again, and cook for an additional 30 minutes until beef is tender and sweet potatoes are soft.
9. Step 9: Remove from heat and stir in 1/4 cup chopped fresh parsley before serving.