Sweet Potato Beef StewSweet Potato Beef Stew

Growing up, on the rare occasion that my parents went out for the evening, my brother and I would always eat canned beef stew for dinner. We rarely had those kinds of processed foods growing up, so opening up a can of beef stew for dinner felt very novel. I remember thinking it was pretty much the tastiest thing on the planet.

It’s weird how the grass is always greener on the other side. As a kid, I was obsessed with processed food—because it was something I never had. So whenever I’d go over to a friend’s house and they’d have pizza rolls or chips or whatever other food that never made an appearance in my parents’ kitchen, I’d be all over it. Then, I moved away to college, and all I really ate was processed food, and all the novelty quickly wore off. I started to desperately miss the home cooking I grew up with. I think I even tried a can of stew in college and took one bite before throwing it in the trash—it definitely wasn’t the tasty treat I remembered from my childhood.

Sweet Potato Beef Stew

The first time I made beef stew at home as a newlywed, I realized, “Oh hey! This is what beef stew is supposed to taste like!” And I haven’t bought the canned stuff since. Beef stew sounds like one of those foods that would be complicated and difficult to make, but it’s actually incredibly easy. The key is slow-cooking—either in the actual slow-cooker or on the stovetop. Low and slow cooking gives the stew a roasted flavor and makes sure the meat and veggies are fall-apart tender. And it cooks the gravy up into a thick and smooth sauce that is what dreams are made of. Beefy, gravy dreams.

Sweet Potato Beef Stew

I tend to swap out the new potatoes that you’ll usually find in beef stew for sweet potato chunks because not only do I like the festive orange color (perfect for October), but I think the touch of sweetness is a really nice balance to the richness of the beef. Sweet potatoes and red meat work incredibly well together.

Sweet Potato Beef Stew

I personally think beef stew should be served with a slice of sandwich bread slathered in butter—it’s perfect for sopping up all that leftover dreamy gravy. My Canadian husband says the right way to serve stew is with biscuit-style dumplings plopped in it (which sounds delicious, although I’ve never tried it). Whatever you do, promise me you’ll have some sort of bread vessel to scoop up all that leftover deliciousness, okay? No gravy left behind.


Sweet Potato Beef Stew

Sweet Potato Beef Stew

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Sweet potato beef stew is a healthy twist on a classic cold weather dish. Serve this up with bread to make sure you get all the delicious gravy!


  • 2 tablespoons butter
  • 2 pounds beef stew meat
  • 2 tablespoons all-purpose flour
  • 3 medium onions, chopped into bite-sized chunks
  • 4 cloves garlic, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 medium sweet potatoes, peeled and chopped into bite-sized chunks
  • 4 large carrots, peeled and chopped into coins
  • 3 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste


  1. Heat the butter in a large Dutch oven over medium-high heat. Dredge the stew meat in the flour. Brown the stew meat, working in three batches, for just a few minutes until the sides of the meat are brown and crisp. Remove meat from pot and set aside.
  2. Add in the onions and garlic, and cook until just fragrant and tender, about five minutes.
  3. Add in the wine and scrape the bottom of the pan to deglaze. If cooking in a slow cooker, transfer the wine, beef, and all remaining ingredients in a slow cooker and cook for 4-6 hours on high or 6-8 on low. If cooking on the stove, add in the beef and all remaining ingredients to the Dutch oven, bring to a boil, reduce heat, and simmer for 90 minutes to 2 hours, or until the meat is very tender and the gravy is thick and smooth.
Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 474Total Fat: 15gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 160mgSodium: 515mgCarbohydrates: 20gFiber: 3gSugar: 6gProtein: 52g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. So, I made this using my crockpot and ran it overnight. After 8 hours, I’ll admit that this turned out more as a soup than a gravy. Could it be because I only used 1 large onion, 1 sweet potato, and 2 massive carrots? (My crockpot wasn’t large enough for all the veggies listed in your recipe!) I ended up using a Cabernet Sauvignon for my wine, but the wine taste is quite overpowering. Any suggestions on how to save this dish??

  2. I’m all set to make this but have one question. Your recipe calls for 2c wine, but the instructions say to add the “wine mixture.” What is the wine mixture?

      1. Thanks! 🙂 I’m making this with moose meat; very excited to eat this on a dreary Alaskan evening.

  3. Making this for the second time right now. I make it just as written, minus the wine, and it is amazing! I’m giving half to my co-worker tomorrow. I love to share recipes that I think are delicious. Thank you for this wonderful recipe. Sweet potatoes and beef are made for each other.

  4. I just made this for dinner tonight and it was the first time i have had stew that tasted as good as it smelt!!
    I really think it was the sweet potatoes! they actually added flavour to it rather than normal potatoes which seem to leach the flavour out of stew.

    I also added mushrooms and a healthy glug of Worcestershire sauce to give it that earthy kick. I definitely recommoned it for any dish with beef in.
    thank you for this yummy dish!

  5. I made this today. I was really excited about making a stew with sweet potatoes. I also added some parsnips to the recipe, but followed the recipe outside of that edition. I didn’t know what wine to use, so I used merlot. The broth wasn’t as savory or as thick as I would have liked. If I made this again, I wouldn’t use more than a cup of wine. It was the most overpowering flavor in the stew.

  6. This sounds great! It’s funny how we may think that the way we ate something when we were growing up is the way everyone eats it. We always had some wonderful cornbread with our stew. It’s still great to sop up the gravy!

  7. Cassie,
    I love a good beef stew in the winter time–and anything that can be done earlier in the day when I’ve got more time is very appreciated. I love the color of the sweet potatoes–so bright and pretty!
    Thank you.