As the weather cools down, there’s nothing more comforting than a warm bowl of stew—and this Sweet Potato Stew is trending for all the right reasons. It’s hearty, flavorful, and incredibly easy to make. Whether you’re meal prepping for the week or just need a cozy dinner on a chilly night, this recipe hits all the right notes.
Ingredients:
- 1 lb beef stew meat, cut into cubes
- 2 large sweet potatoes, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup corn kernels (frozen or canned)
- 1 can diced tomatoes (14 oz)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove and set aside. - Sauté Vegetables:
In the same pot, sauté the onion and garlic until fragrant and translucent, about 3–4 minutes. - Combine Ingredients:
Return the beef to the pot. Add the sweet potatoes, carrots, celery, corn, diced tomatoes, beef broth, smoked paprika, thyme, salt, and pepper. Stir to combine. - Simmer:
Bring the stew to a boil, then reduce the heat to low and let it simmer for 45–60 minutes, or until the beef is tender and the vegetables are soft. - Serve Hot:
Ladle the stew into bowls and enjoy with crusty bread or a sprinkle of fresh parsley for extra color and flavor.
Why You’ll Love It:
- One-pot, low-effort meal
- Packed with nutrients from sweet potatoes and veggies
- Comforting, savory flavors with a hint of sweetness
- Great for leftovers—tastes even better the next day!