Beef and Sweet Potato Stew with Warm Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes

Quick Ingredients

• 2 lb beef chuck, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 3/4 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, sliced into 1/2-inch rounds
• 2 celery ribs, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1/8 tsp ground cinnamon (optional, very subtle)
• 4 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 1/2 lb sweet potatoes, peeled and cut into 1-inch chunks
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1) Heat oven to 325°F. Toss beef with salt, pepper, and flour.
• 2) Sear beef in olive oil in a Dutch oven over medium-high heat; remove.
• 3) Sauté onion, carrots, and celery 6–8 minutes; add garlic 30 seconds.
• 4) Stir in tomato paste and herbs; cook 1 minute. Add broth, Worcestershire, and vinegar; scrape up browned bits.
• 5) Return beef to pot, cover, and braise in oven 1 hour 45 minutes.
• 6) Add sweet potatoes; cover and cook 30–35 minutes until tender.
• 7) Taste and adjust seasoning; rest 10 minutes, then serve (parsley optional).

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Why You’ll Love This Recipe

• Comforting and balanced: savory beef, naturally sweet potatoes, and warm herbs in a rich, cozy broth.
• Tender results: a steady oven braise melts tough chuck into spoon-tender bites.
• Weeknight-friendly prep: simple ingredients and straightforward steps (the oven does most of the work).
• Even better tomorrow: the flavors deepen as it sits, making it perfect for leftovers.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 2 medium carrots, 2 celery ribs, 1 1/2 lb sweet potatoes, fresh parsley (optional)
• Dairy: none required
• Pantry: olive oil, all-purpose flour, tomato paste, low-sodium beef broth, Worcestershire sauce, apple cider vinegar, dried thyme, dried rosemary, bay leaves, ground cinnamon (optional), kosher salt, black pepper

Full Ingredients

For the beef and base

• 2 lb beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt (plus more to taste)
• 3/4 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

For the vegetables and aromatics

• 1 large yellow onion, chopped (about 2 cups)
• 2 medium carrots, sliced into 1/2-inch rounds (about 1 1/2 cups)
• 2 celery ribs, sliced (about 1 cup)
• 4 garlic cloves, minced

For the stew broth

• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1/8 tsp ground cinnamon (optional, adds gentle warmth without tasting “sweet”)
• 4 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar

To finish

• 1 1/2 lb sweet potatoes, peeled and cut into 1-inch chunks (about 4 cups)
• 2 tbsp chopped fresh parsley (optional, for serving)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the beef

Preheat your oven to 325°F. Pat the beef dry with paper towels (this helps it brown instead of steam).

In a medium bowl, toss the beef with 1 1/2 tsp kosher salt, 3/4 tsp black pepper, and 2 tbsp flour until lightly coated.

Step 2: Sear the beef for deep, savory flavor

Heat a large Dutch oven (5 to 7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Sear the beef in 2 to 3 batches (avoid crowding), about 3–4 minutes per side, until well browned. Transfer browned beef to a plate.

If the pot looks dry at any point, add an extra 1–2 tsp oil as needed to prevent scorching.

Step 3: Sauté onions and veggies until softened

Reduce heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring and scraping up some browned bits, until the onion softens, about 6–8 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds.

Step 4: Bloom the tomato paste and herbs

Stir in the 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves, and 1/8 tsp ground cinnamon (if using). Cook, stirring constantly, for 1 minute to deepen the flavor and take the raw edge off the tomato paste.

Step 5: Build the broth and start the braise

Pour in 4 cups beef broth, then stir in 1 tbsp Worcestershire sauce and 1 tbsp apple cider vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (that’s concentrated flavor).

Return the seared beef and any juices on the plate back to the pot. Bring the stew to a gentle simmer on the stovetop, about 3–5 minutes.

Step 6: Braise in the oven until the beef is tender

Cover the Dutch oven with a tight-fitting lid and transfer it to the oven. Braise at 325°F for 1 hour 45 minutes.

At this point, the beef should be noticeably more tender, but not falling apart yet.

Step 7: Add sweet potatoes and finish the stew

Carefully remove the pot from the oven. Stir in the sweet potatoes, pushing them down so they’re mostly submerged in the liquid.

Cover and return to the oven for 30–35 minutes, or until the sweet potatoes are tender and the beef is fork-tender.

Remove the bay leaves. Let the stew rest, uncovered, for 10 minutes to slightly thicken and settle. Taste and adjust seasoning with more salt and pepper as needed. Serve warm, topped with chopped parsley if you like.

Pro Tips

• Don’t skip drying the beef: moisture is the enemy of browning. Dry beef = better sear = richer stew.
• Sear in batches: if you crowd the pot, the beef steams and you miss out on those flavorful browned bits.
• Add sweet potatoes near the end: this keeps them tender (not mushy) and helps the stew stay chunky and hearty.
• Want a thicker stew? After cooking, simmer uncovered on the stovetop for 10–15 minutes to reduce and concentrate.
• Balance at the end: that final taste-and-adjust is key. A pinch of salt or a tiny splash (1 tsp) of vinegar can make everything pop.

Variations

• Stout or red wine boost: Replace 1 cup of the beef broth with 1 cup stout beer or dry red wine (add when you add the broth) for deeper, roasty flavor.
• Greens at the finish: Stir in 3 cups baby spinach or chopped kale during the last 5 minutes of resting time (the residual heat wilts it nicely).
• Smoky warmth: Add 1 tsp smoked paprika with the herbs for a subtle campfire note that pairs beautifully with sweet potatoes.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout (add a splash of broth or water if it thickened too much).

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. This stew is an excellent make-ahead: it often tastes even better on day 2 as the herbs and beefy broth meld.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories; 33 g protein; 27 g carbohydrates; 19 g fat; 5 g fiber; 780 mg sodium.