This Sweet Potato Beef Stew is a favorite of mine! It's the best recipe for fall and winter and best served with cornbread muffins.
I love a good stew recipe during the fall and winter. Nothing beats a warm and hearty soup, a fireplace, and hallmark movies. I'm counting down the days until fall, I can't wait for cooler weather and pumpkins.
I've been making this stew for years and I can't believe it has taken me this long to share it. It's a take on the classic beef stew and I think you are going to love it.
How to make Sweet Potato Beef Stew:
Step one: Get started by warming yout oil over medium heat in a large soup pot. Once warmed you can add in your stew beef and cook until browned. No need to cook it all the way. Now add in diced yellow onion and celery and cook until tender.
- Tip: When browning your meat make sure to not overcook. Cooking it in the soup will keep it tender and soft but overcooking could cause it to become tough.
Step two: Once veggies are tender add in minced garlic and sautee for 30 seconds before adding in tomato paste.
Step three: Next you wnat to add in your peeled and diced sweet potatoes, carrots, cabbage, and diced tomatoes.
Step four: Last go ahead and add beef broth and then water to your soup. Season with all of your seasonings then allow to cook on medium heat for 40-45 minutes or until potatoes are tender and beef is fully cooked.
Comfort Food:
Nothing is better then stews and soup on a cool fall or winter day. Here are some of my favorite comfort food for fall days.
- Slow Cooker Chicken and Rice Soup
- Slow Cooker Tomato Soup
- Cheeseburger Soup
- Slow Cooker Taco Soup
- Buffalo Chicken Soup
- Italian Sausage Tortellini Soup
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Sweet Potato Beef Stew
Ingredients
- 2 tablespoons oil
- 1 pounds stew beef
- 1 small yellow onion (diced)
- 2 ribs celery (diced)
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 2 large sweet potatoes (peeled and diced)
- 2 large carrots (peeled and diced)
- 2 cups cabbage (sliced)
- 14.5 oz diced tomatoes (drained)
- 32 oz beef broth
- 3 cups water
- 2 teaspoons thyme (dried)
- 1 teaspoons basil (dried)
- ½ teaspoons parsley (dried)
Instructions
- Warm oil over medium heat in a large soup pot. Add in stew beef and cook until browned. Add in diced yellow onion and celery and cook until tender.
- Once veggies are tender add in minced garlic and sautee for 30 seconds before adding in tomato paste.
- Next add in peeled and diced sweet potatoes, carrots, cabbage, and diced tomatoes.
- Add beef broth and water to your soup. Season with all seasons then allow to cook on medium heat for 40-45 minutes or until potatoes are tender and beef is fully cooked.
Notes
- Tip: When browning your meat make sure to not overcook. Cooking it in the soup will keep it tender and soft but overcooking could cause it to become tough.
Nutrition
Stew is such a great fall food! My husband would love your stew just because it's got cabbage, the sweet potatoes would likely make him show up on your porch wanting to move in LOL.
I don't usually think to pair sweet potatoes with beef... bacon... bbq pork... but not usually beef. Love the way you've added it to a soup! This is going to go so well with some nice creamy cheese and crusty bread!
Beef stew is so comforting, love the use of sweet potatoes in here!
It was cooler here last weekend so I decided to make this! YUM! I am definitely making it again.