Crock Pot Beef Stew With Sweet Potatoes

This Crock Pot Beef Stew With Sweet Potatoes is a hearty and nutrient-rich recipe, which includes chuck roast and sweet potatoes. It’s a healthy twist on the classic, ready in about 10 hours and 15 minutes.

Crock Pot Beef Stew With Sweet Potatoes Ingredients

• 2.5 pounds beef chuck roast
• 2 tablespoons olive oil or coconut oil
• Salt and pepper to taste
• 8 ounces Bella mushrooms, sliced
• 1 medium yellow onion, sliced
• 4 medium carrots, peeled and sliced
• 3 celery stalks, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 1/4 cups beef broth or bone broth
• 1 tablespoon Worcestershire sauce or coconut aminos
• 1 tablespoon fresh chopped thyme (or 2 teaspoons dried)
• 1 tablespoon fresh chopped rosemary (or 2 teaspoons dried)

How To Make Crock Pot Beef Stew With Sweet Potatoes

1. Season and sear the beef: Season the chuck roast with salt and pepper. Heat oil in a skillet over high heat and sear the roast for 2–3 minutes per side until browned. Transfer to the slow cooker.
2. Add vegetables and liquid: Add mushrooms, onion, carrots, celery, and sweet potatoes to the crock pot. Pour in the broth and Worcestershire sauce. Sprinkle with herbs.
3. Slow cook the stew: Cover and cook on LOW for 8–10 hours until the beef is tender and falls apart easily.
4. Shred and serve: Shred the beef with two forks and stir everything together. Serve hot.

Recipe Tips

• Can I skip the searing step?
  You can, but searing adds flavor and a richer stew base.
• What can I substitute for sweet potatoes?
  Try butternut squash or regular potatoes for a different texture and flavor.
• Can I use dried herbs only?
  Yes, use 2 teaspoons dried thyme and 2 teaspoons dried rosemary.
• How do I thicken the stew?
  Let it simmer uncovered for 30 minutes or add a cornstarch slurry at the end.

What To Serve With Beef Stew With Sweet Potatoes

Pair this wholesome stew with one of these easy sides:

• Crusty sourdough bread
• Brown rice or wild rice
• Mixed greens salad
• Roasted green beans or broccoli
• Garlic mashed cauliflower

How To Store Beef Stew With Sweet Potatoes

Refrigerate: Store in an airtight container for up to 1 week.
Freeze: Freeze for up to 3 months. Thaw in the fridge before reheating.

Beef Stew With Sweet Potatoes Nutrition Facts

• Calories: 486 kcal
• Carbohydrates: 23g
• Protein: 40g
• Fat: 27g
• Saturated Fat: 10g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 14g
• Trans Fat: 1g
• Cholesterol: 130mg
• Sodium: 463mg
• Fiber: 4g
• Sugar: 7g
• Vitamin C: 8mg
• Calcium: 92mg
• Iron: 5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use bone broth instead of beef broth?
Yes, it adds extra nutrients and a richer flavor.

Is this stew Whole30 or paleo?
Yes, if you use coconut aminos instead of Worcestershire sauce and choose a compliant broth.

Can I make this with frozen beef?
It’s best to thaw the beef first for even cooking and proper searing.

Will this recipe work with a different cut of beef?
Yes, brisket or round roast can also be used, but chuck roast is preferred for tenderness.

Try More Recipes:

• Crock Pot Beef Stew With Seasoning Packet
• Crock Pot Beef Stew With Onion Soup Mix
• Crock Pot Beef Stew With Dumplings

Crock Pot Beef Stew With Sweet Potatoes

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

10

hours 

Calories

486

kcal

A slow-cooked, wholesome beef stew featuring sweet potatoes, carrots, and fresh herbs.

Ingredients

• 2.5 pounds beef chuck roast

• 2 tablespoons olive oil or coconut oil
  

• Salt and pepper to taste
  

• 8 ounces Bella mushrooms, sliced
  

• 1 medium yellow onion, sliced
  

• 4 medium carrots, peeled and sliced
  

• 3 celery stalks, chopped
  

• 2 medium sweet potatoes, cubed
  

• 1 1/4 cups beef or bone broth

• 1 tablespoon Worcestershire or coconut aminos
  

• 1 tablespoon chopped thyme
  

• 1 tablespoon chopped rosemary

Directions

• Season and sear the chuck roast on both sides until browned. Place in slow cooker.
• Add all vegetables and herbs. Pour in broth and Worcestershire sauce.
• Cover and cook on LOW for 8–10 hours.
• Shred beef, mix everything together, and serve.