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Sweet Potato Beef Stew

Sweet Potato Beef Stew

Jennie Duncan
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. 
5 from 4 votes
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 296 kcal


  • 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)


  • 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.


  • 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. 


Calories: 296kcalCarbohydrates: 32gProtein: 22gFat: 9gSaturated Fat: 2gCholesterol: 47mgSodium: 755mgPotassium: 1072mgFiber: 6gSugar: 10gVitamin A: 20364IUVitamin C: 23mgCalcium: 115mgIron: 4mg
Keyword Healthy Beef Stew, Sweet Potato Beef Stew
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