Easy Slow Cooker Beef and Sweet Potato Stew Tips, FAQ & printable recipe

Tips for success

For a deeper color and flavor, you can sear the beef cubes in a hot skillet with a tablespoon of oil before placing them in the slow cooker. While this adds an extra step, the Maillard reaction—the browning of the meat—creates a complex, nutty flavor profile that enhances the overall richness of the stew. If you choose to do this, ensure the skillet is very hot and the meat is patted dry before searing to prevent steaming.

If you prefer a thicker consistency for your stew, you can create a simple slurry by whisking a tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the stew during the last 30 minutes of cooking. The heat will activate the starch, thickening the broth into a velvety sauce that clings to the beef and sweet potatoes. This is an optional step, but it is highly effective if you find the broth is thinner than you prefer.

Variations

• Spicy Beef Stew: Add a teaspoon of red pepper flakes or a tablespoon of diced jalapeños during the layering process to introduce a pleasant heat that complements the sweetness of the potatoes.
• Herbed Beef Stew: Incorporate a tablespoon of dried thyme or rosemary when adding the onion soup mix to provide a classic, earthy aroma that pairs exceptionally well with beef and root vegetables.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Reheat on the stovetop over medium-low heat or in the microwave until steaming hot throughout (165°F).

Store any leftover stew in an airtight container to maintain freshness and prevent the absorption of other odors from the refrigerator. For the best quality, consume the leftovers within three to four days.

If you plan to store it for longer, consider freezing the stew in individual portions. Always ensure the stew has cooled to room temperature, but for no longer than two hours, before placing it into the refrigerator to prevent bacterial growth and ensure food safety.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and then store it in the refrigerator.

When you are ready to eat, simply reheat it on the stovetop over low heat or in the microwave until it is steaming hot throughout. This makes it a convenient option for meal planning, providing a ready-to-eat dinner that tastes even better the next day.

Serving ideas

Serve this stew in warmed bowls to keep it hot for as long as possible. The rich, savory broth pairs beautifully with a side of crusty bread or a simple, buttery dinner roll, which is perfect for mopping up the remaining sauce at the bottom of the bowl.

A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the hearty, warm flavors of the beef and sweet potatoes, creating a well-rounded and satisfying dining experience for everyone.

For those who enjoy a bit of texture, consider topping each bowl with a small amount of fresh, chopped herbs like parsley or chives. These add a bright, herbaceous note that cuts through the richness of the beef broth.

You could also offer a side of steamed green vegetables, such as broccoli or green beans, to add color and crunch to the meal. Whether kept simple or dressed up with fresh garnishes, this stew is a comforting centerpiece for any casual family dinner.

Frequently asked questions

Recipe card

Easy Slow Cooker Beef and Sweet Potato Stew

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 1 lb beef chuck roast, cut into 1-inch cubes
• 2 cups sweet potatoes, peeled and diced
• 1 packet onion soup mix
• 2 cups beef broth

Instructions

1. Place the cubed beef at the bottom of the slow cooker insert. Distribute the diced sweet potatoes evenly over the meat, then sprinkle the onion soup mix on top of the potatoes.
2. Pour the beef broth over the layered ingredients. Cover the slow cooker with the lid, set to low, and cook for 8 hours until the beef is fork-tender and reaches an internal temperature of 145°F (63°C). Let the meat rest at least 3 minutes before serving.
3. Once the cooking time is complete, turn off the heat and let the stew rest for 5 minutes before serving in bowls. Ensure the meat has reached 145°F (63°C).

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

28 g

Fat

18 g

Fiber

4 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.