Slow Cooker Beef Stew With Sweet Potatoes

Slow Cooker Beef Stew with Sweet Potatoes

Nadine Greeff / Stocksy

Prep: 20 mins
Cook: 8 hrs 15 mins
Total: 8 hrs 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
701 Calories
29g Fat
51g Carbs
58g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 701
% Daily Value*
Total Fat 29g 37%
Saturated Fat 9g 45%
Cholesterol 153mg 51%
Sodium 2664mg 116%
Total Carbohydrate 51g 19%
Dietary Fiber 8g 27%
Protein 58g
Calcium 166mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This beef stew with sweet potatoes is flavored with everyday seasonings and a hint of ground cinnamon. This is an excellent stew for fall meals.

You can use beef labeled "stewing beef" in the recipe or use lean chuck, round, or sirloin, cubed. Dice the beef into bite-size cubes, or about 1/2- to 1-inch.

The vegetables in this stew include a large sweet potato and frozen peas or green beans, but feel free to use mixed vegetables or corn in the stew instead.


  • 1 1/2 pounds lean stewing beef
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large onion (or 2 medium, halved and cut into 1/4-inch slices)
  • 1 tablespoon vegetable oil
  • 2 medium sweet potatoes (or 1 if very large)
  • 1/2 cup beef stock (homemade, canned, or from bouillon or base)
  • 1/4 to 1/2 teaspoon cinnamon
  • 1/2 to 1 cup peas (frozen, or green beans, thawed)
  • Salt (to taste)
  • Black pepper (to taste)
  • Optional: 1 tablespoon flour (mixed with 2 tablespoons water)
  • Garnish: fresh chopped parsley or cilantro

Steps to Make It

  1. Gather the ingredients.

  2. Cut the stewing beef into bite-size pieces.

  3. In a bowl or a paper bag or food storage bag, toss the stew beef with the flour and 1/4 teaspoon each salt and pepper.

  4. Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Add the coated beef cubes and sliced onion to the pan and cook, stirring, until the beef is well browned.

  5. Peel the sweet potato and cut into 1 to 1 1/2-inch cubes. You should have about 2 1/2 to 3 cups of cubes.

  6. Place the sweet potato cubes in the crock pot; add beef and onions.

  7. Mix beef broth with cinnamon and pour over beef mixture.

  8. Cover and cook on low 7 to 9 hours, or until the beef is tender.

  9. Taste and adjust seasonings with salt and pepper, as needed.

  10. Add peas or green beans during the last 15 to 20 minutes.

  11. If you would like to thicken the stew, combine the flour and water and stir to make a smooth paste. Add to the stew and turn to HIGH. Cook for about 10 minutes longer, or until thickened.

  12. Serve this beef stew with biscuits or crusty bread.

  13. Enjoy!


Recipe Variations

  • Add 2 sliced carrots to the stew mixture along with the cubed sweet potatoes.
  • Add 2 ribs of celery, sliced.
  • Replace the peas or green beans with frozen mixed vegetables or frozen corn kernels.