Best 9 Stovetop Beef And Sweet Potato Stew Recipes

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Welcome to the world of culinary delight, where flavors dance together to create a symphony of taste. Today, we embark on a mouthwatering journey, exploring the best recipe for "Stovetop Beef and Sweet Potato Stew." This classic comfort food combines tender beef, succulent sweet potatoes, and an aromatic blend of spices to deliver a hearty and flavorful stew that warms the soul and satisfies the palate. Join us as we delve into the secrets of crafting the perfect beef and sweet potato stew, a dish that promises to tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

HEARTY BEEF & SWEET POTATO STEW



Hearty Beef & Sweet Potato Stew image

I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

3 tablespoons canola oil, divided
1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 medium onions, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
1 pound baby portobello mushrooms, halved
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
1 medium turnip, cut into 3/4-inch cubes

Steps:

  • Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

Nutrition Facts :

SWEET POTATO BEEF STEW



Sweet Potato Beef Stew image

The coziest beef stew with the most tender chunks of beef and sweet potato that just melt in your mouth! And it's FREEZER-FRIENDLY!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
1 medium carrot, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, quartered
1/4 cup all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
4 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large sweet potato (about 1 1/2 pounds), peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in sweet potatoes; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

FAMILY MEALS: EASY BEEF STEW WITH SWEET POTATO TOPPING



Family meals: Easy beef stew with sweet potato topping image

Perfect for the whole family, this freezable pie makes a great meal for toddlers and teens alike and has plenty of hidden veg

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 2h45m

Yield Serves a family of 4 - 6 or makes 6-8 toddler meals

Number Of Ingredients 13

1 tbsp olive oil
1 onion, finely chopped
2 carrots, finely diced (about 130g)
1-2 sticks celery, finely diced (about 130g)
2 fat cloves garlic, crushed
400-500g braising steak
1 tsp ground cinnamon
1 low-salt beef stock cube
2 tbsp tomato purée
1 x 25g pack parsley, stalks and leaves finely chopped separately
1kg sweet potatoes, peeled and diced
knob of butter
handful grated cheddar

Steps:

  • Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
  • Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
  • Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
  • Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
  • Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
  • Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.

Nutrition Facts : Calories 474 calories, Fat 14.1 grams fat, SaturatedFat 5.7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 10.9 grams fiber, Protein 31.2 grams protein, Sodium 1.4 milligram of sodium

STOVETOP BEEF AND SWEET POTATO STEW



Stovetop Beef and Sweet Potato Stew image

I love fall, and this yummy stew is the perfect ending to a chilly fall day! It makes great leftovers and freezes well too.

Provided by Sable3569

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb stew meat, chopped into 1-inch cubes
1 large sweet potato, peeled and chopped into 1-inch cubes
1 large onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 tablespoons olive oil, divided
2 low-sodium beef bouillon cubes
2 cups water
1 cup tomato bisque soup (I use Amy's Creamy Tomato Bisque)
sea salt (to taste)
pepper (to taste)
1 pinch pumpkin pie spice
1 pinch red pepper flakes (optional)

Steps:

  • - Heat 2 T olive oil on medium high heat in a large heavy stew pot or dutch oven. Add the stew meat in a single layer and brown on all sides. Remove from pan and set aside (along with any juices).
  • - Heat remaining Tbsp of olive oil on medium heat. Add the onion, celery, and carrots. Cook until the onion is translucent, about 5 minutes.
  • - Add sweet potato, water, bouillon, stew meat, and tomato bisque. Stir and bring to a boil.
  • - Cover and simmer on low heat until sweet potatoes are tender, about 10-15 minutes depending on size of potato.
  • - Remove from heat and season with season with sea salt, pepper, and a pinch of pumpkin pie spice. I also like to add a pinch of red pepper flakes for a little kick.
  • - Enjoy!

BEEF STEW WITH POTATOES



Beef Stew with Potatoes image

This beef stew with potatoes is quick, easy, and delicious...can't get better than that!

Provided by nanowmoudi1

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 50m

Yield 4

Number Of Ingredients 14

1 pound boneless beef chuck roast, cut into 1-inch cubes
1 pinch salt and ground black pepper to taste
1 pinch paprika, or more to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon salted butter
1 large onion, cut into chunks
5 cloves garlic, cut into small pieces
2 seeds whole cardamom seeds
1 large bay leaf
1 large tomato, cut into chunks
1 cup beef stock
1 cup sunflower oil
2 large potatoes, cut into 1-inch cubes

Steps:

  • Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
  • Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
  • Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
  • Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g

OVEN BEEF STEW WITH SWEET POTATOES



Oven Beef Stew With Sweet Potatoes image

Make and share this Oven Beef Stew With Sweet Potatoes recipe from Food.com.

Provided by Barb G.

Categories     Stew

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs lean stewing beef, cut into bite-sized cubes (trimmed of visible fat)
3 carrots, sliced (or 3 cups baby carrots)
2 onions, quartered & seperated
3 medium sweet potatoes or 3 large sweet potatoes, cut into stew-sized wedges
1 bay leaf
1 teaspoon oregano flakes
1/2 teaspoon ground pepper (add more to taste)
1/2 teaspoon salt (optional)
2 1/2 cups low sodium beef broth (add more if necessary)
11 ounces condensed tomato bisque soup

Steps:

  • Preheat oven to 275 degrees.
  • In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
  • In a seperate bowl, blend the broth with the soup and pour over meat mixture.
  • Cover and bake 2 to 3 hours.
  • Check after 2 hours to see if the meat is tender and cooked throughout.
  • If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
  • NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.

STOVETOP ROOT VEGETABLE BEEF STEW



Stovetop Root Vegetable Beef Stew image

To me, the definition of "cozy" is a pot of tender beef simmering with sweet potatoes and parsnips. It doesn't get better than that. -Beth Rossos, Estacada, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

2/3 cup all-purpose flour
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
2 pounds beef stew meat
4 tablespoons olive oil
2/3 cup Burgundy wine
3 cups water
1 can (14-1/2 ounces) stewed tomatoes
2 garlic cloves, minced
2 teaspoons beef base
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 large sweet potato (about 1 pound), peeled and coarsely chopped
2 medium carrots, coarsely chopped
1 medium onion, chopped
1 medium parsnip, peeled and coarsely chopped
Sliced green onions, optional

Steps:

  • In a shallow bowl, mix flour and 1 teaspoon each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess., In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan., Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1-1/4 hours, stirring halfway through cooking., Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions.

Nutrition Facts : Calories 344 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 696mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

OVEN BEEF AND POTATO STEW



Oven Beef and Potato Stew image

I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.

Provided by Stan

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h35m

Yield 4

Number Of Ingredients 18

2 tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
¾ pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
½ cup red wine
1 ¼ cups water
1 (10.75 ounce) can condensed tomato soup
2 potatoes, peeled and diced
1 (7 ounce) can whole kernel corn, drained
¾ cup chopped onion
1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock
1 (4.5 ounce) can mushroom stems and pieces, drained
2 carrots, cut into 1-inch pieces
2 stalks celery, coarsely chopped
1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
¼ teaspoon dried basil
1 ½ cups beef stock, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
  • Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
  • Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

Nutrition Facts : Calories 469.3 calories, Carbohydrate 56.4 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 6.5 g, Protein 18.2 g, SaturatedFat 4.9 g, Sodium 3918.8 mg, Sugar 12.8 g

TSIMMES (BEEF, CARROT AND SWEET POTATO STEW)



Tsimmes (Beef, Carrot and Sweet Potato Stew) image

Tsimmes is a medieval German Jewish holiday beef stew that spread with the Jews to Eastern Europe. It was originally made with carrots and turnips, then when potatoes came to the Old World, they were added. When the dish came to the New World, sweet potatoes often replaces the white potatoes. Now I've tweaked it to my taste: I substitute the yellow yams or sweet potatoes with the white Japanese sweet potatoes that I love. I use flanken, a cut of short ribs found at kosher butchers, but any cut of short ribs will do, as will beef stew meat. I keep the bones in for flavor - and add a bay leaf for the same reason - and, rather than skimming the fat as it cooks, I simply put the stew pot in the refrigerator overnight so I can easily remove the hardened fat the next day. (A generation or two before me, cooks would have saved that fat for cooking and baking.) Instead of adding a little matzo meal to thicken the broth, I find no need for that, especially if I reduce the sauce a little before serving. I add pitted prunes, which are sweet enough to eliminate the need for brown sugar or honey and, at the end, I add parsley for color.

Provided by Joan Nathan

Categories     dinner, meat, soups and stews, vegetables, main course

Time 11h

Yield 6 to 8 servings

Number Of Ingredients 9

3 bone-in flanken, also known as flanken-style ribs, or English-cut short ribs (about 3 pounds)
1 tablespoon kosher salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1 fresh (or dried) bay leaf
3 pounds sweet potatoes, preferably Japanese white sweet potatoes (3 to 4 large sweet potatoes), peeled and cut into 2-inch chunks
2 medium white or yellow onions, halved and sliced
5 to 6 medium carrots, peeled and cut into 2-inch segments
8 ounces prunes, pitted and left whole
Chopped fresh parsley, for serving

Steps:

  • A day before serving, heat the oven to 350 degrees.
  • Season the meat with 1 tablespoon salt and 1 1/2 teaspoons pepper.
  • Put the meat and the bay leaf in a Dutch oven or other large, heavy pot, and add enough water to cover (about 8 cups). Bake, covered, for about an hour, then remove from heat, let cool and refrigerate overnight.
  • The next day, the fat will have congealed on top; using a slotted spoon, remove and discard the layer of fat.
  • Add the sweet potatoes, onions, carrots and prunes to the meat, and stir to combine. Bake, covered, for another hour, then remove the lid and cook until the potatoes are cooked, the meat is tender and the water is reduced, another 30 minutes to 1 hour. Season to taste. If there is more broth than you'd like, ladle some out and save for another use. Sprinkle with parsley just before serving.

Tips:

  • Choose the right sweet potatoes: Look for sweet potatoes that are firm and have smooth skin. Avoid any potatoes that have cuts, bruises, or blemishes.
  • Cut the sweet potatoes evenly: This will help them cook evenly in the stew.
  • Brown the beef before adding it to the stew: This will help to develop flavor and prevent the beef from becoming tough.
  • Use a good quality beef broth: This will make a big difference in the flavor of the stew.
  • Add plenty of vegetables: This will make the stew more nutritious and flavorful.
  • Simmer the stew for at least 30 minutes: This will allow the flavors to develop and the beef to become tender.
  • Serve the stew with your favorite sides: Rice, mashed potatoes, or bread are all good options.

Conclusion:

This beef and sweet potato stew is a hearty and flavorful meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and satisfying stew, give this one a try!

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