Slow Cooker Beef Stew with Sweet Potatoes: The Cozy, Set-It-and-Flex Meal Your Week Needs

You’re busy, but you still want food that tastes like you spent all day in the kitchen. This slow cooker beef stew with sweet potatoes hits like a hug—rich, savory, slightly sweet, and ridiculously satisfying. It’s the kind of meal that makes your house smell like you have your life together (even if your laundry says otherwise).

Minimal prep, big payoff, and the leftovers are elite. If “effortless comfort food” had a spokesperson, it would be this stew.

Why You’ll Love This Recipe

• Hands-off cooking: Toss it in the slow cooker, walk away, and return to a full-on feast. Low effort, high reward.
• Balanced flavor: Sweet potatoes bring a gentle sweetness that balances the hearty beef and savory broth.

  It’s rich without being heavy.

• Super forgiving: Not a perfect chopper? Using the wrong cut? Relax.

  This recipe still lands.

• Meal prep gold: It tastes even better the next day. Freezer-friendly, too.
• Nutritious comfort: Protein, fiber, and vitamins in one bowl. Your future self will thank you.

Shopping List – Ingredients

• 2 to 2.5 lb beef chuck roast, cut into 1.5-inch cubes (or pre-cut stew meat)
• 2 large sweet potatoes, peeled and cut into 1-inch chunks
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, halved (optional but recommended)
• 1 cup frozen peas (stir in at the end)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 4 cups beef broth (low-sodium preferred)
• 1 bay leaf
• 1 tsp dried thyme (or 2 tsp fresh)
• 1 tsp dried rosemary (or 2 tsp fresh)
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper, more to taste
• 1 to 1.5 tsp kosher salt, divided
• 2 tbsp olive oil
• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
• Fresh parsley, chopped, for garnish

How to Make It – Instructions

1. Prep the beef: Pat the cubes dry with paper towels.

   Season generously with 1 tsp salt and the black pepper. Dry beef browns better—science and flavor are friends.

2. Brown for flavor: Heat olive oil in a large skillet over medium-high. Sear the beef in batches until well-browned on at least two sides, 2–3 minutes per side.

   Don’t crowd the pan. Transfer to the slow cooker.

3. Build the base: In the same skillet, add onion and mushrooms with a pinch of salt. Sauté 3–4 minutes until lightly browned.

   Stir in garlic and tomato paste; cook 1 minute until fragrant and brick red.

4. Deglaze like a pro: Splash in 1/2 cup of the beef broth and scrape up the browned bits. Pour everything into the slow cooker. Those bits = flavor gold.
5. Load the veggies: Add sweet potatoes, carrots, thyme, rosemary, smoked paprika, Worcestershire, bay leaf, and the remaining broth.

   Stir to combine.

6. Set it and let it work: Cook on Low for 8–9 hours or High for 4–5 hours, until the beef is fork-tender and the sweet potatoes are soft but intact.
7. Finish and thicken (optional): Remove the bay leaf. Stir in peas. If you prefer a thicker stew, mix cornstarch with cold water and stir it into the stew.

   Cover and cook 10–15 minutes until slightly thickened.

8. Taste and adjust: Add additional salt and pepper to taste. Garnish with chopped parsley. Serve hot with crusty bread or over rice if you’re feeling bold.

How to Store

• Fridge: Cool completely, then store in airtight containers for up to 4 days.

  The flavor actually improves overnight—like a stew glow-up.

• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Leave a little headspace for expansion.
• Reheat: Stovetop over medium until hot, or microwave in 60–90 second bursts, stirring between. Add a splash of broth or water if it thickens too much.

Why This is Good for You

• Protein-packed: Beef provides iron, zinc, and B12—key for energy, immunity, and cognitive function.

  Not mad about that trio.

• Fiber and vitamins: Sweet potatoes bring fiber, vitamin A, vitamin C, and potassium. Your gut and your skin both win.
• Balanced macros: Carbs from the sweet potatoes, protein from beef, and optional healthy fats from olive oil make this satisfying without being heavy.
• Lower sodium potential: Use low-sodium broth and salt to taste. You control the flavor and the numbers.

Don’t Make These Errors

• Skipping the sear: Yes, you can throw everything in raw.

  But browning the beef and aromatics unlocks deeper flavor. It’s 10 minutes that pays off all day.

• Cutting veggies too small: Tiny pieces turn to mush. Aim for 1-inch chunks so they hold up.
• Overcrowding the pan when searing: Crowding steams the meat.

  Brown in batches. Patience beats gray beef every time.

• Adding peas too early: They’ll go army-green and sad. Stir them in at the end for bright color and pop.
• Going heavy on salt upfront: Broth reduces slightly and flavors concentrate.

  Season lightly early, adjust at the end.

Different Ways to Make This

• Gluten-free and dairy-free: This version already is. Just double-check your Worcestershire and broth labels.
• Low-carb tweak: Swap half the sweet potatoes for turnips or cauliflower florets. Still cozy, just lighter.
• Add heat: A pinch of red pepper flakes or a diced chipotle in adobo adds a smoky kick.

  Subtle but memorable.

• Wine upgrade: Replace 1 cup of broth with dry red wine during deglazing. Adds depth and a restaurant vibe at home, IMO.
• Herb swap: Use herbes de Provence, or finish with fresh dill for a brighter twist.
• Instant Pot version: Sauté onions/garlic/beef on Sauté mode, add remaining ingredients (except peas/cornstarch), pressure cook 35 minutes, natural release 10, quick release, then thicken and add peas.
• Vegetarian riff: Replace beef with mushrooms + canned chickpeas. Use vegetable broth and add 1 tbsp soy sauce for umami.

Can I use a different cut of beef?

Yes.

Chuck roast is ideal for tenderness, but bottom round or brisket also works. Avoid super-lean cuts like sirloin; they tend to dry out in slow cooking.

Do I have to brown the meat first?

You don’t have to, but you’ll lose depth of flavor. Browning creates caramelized bits that make the stew richer.

If you’re in a rush, at least sauté the onions and tomato paste.

Can I make this without sweet potatoes?

Absolutely. Use Yukon Gold or red potatoes. If swapping 1:1, reduce cook time by about 30–45 minutes on Low to prevent them from getting too soft.

How do I thicken the stew without cornstarch?

Mash a few sweet potato chunks into the broth, or whisk 2 tsp flour with 2 tsp butter into a paste and stir it in.

Simmer until thickened. Arrowroot works too (FYI, add it at the end).

What should I serve with it?

Crusty sourdough, buttered noodles, or steamed rice. A sharp green salad on the side keeps things balanced and makes you feel very put-together.

Can I prep this the night before?

Yes.

Load everything (except peas and cornstarch) into the slow cooker insert, cover, and refrigerate. In the morning, set it on Low. Add an extra 15–20 minutes to account for the cold start.

My Take

This stew is the weeknight cheat code: minimal hands-on time, maximum comfort.

The sweet potatoes are the secret weapon—they mellow the beef’s richness and turn the broth velvety without cream. I like the optional red wine and smoked paprika combo for a stealthy flavor boost, then a hit of parsley at the end to wake everything up. Make a double batch, freeze half, and feel like a genius every time future-you cracks one open.