Hearty Beef & Sweet Potato Stew Recipe
Hearty Beef & Sweet Potato Stew Recipe photo by Taste of Home
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Hearty Beef & Sweet Potato Stew Recipe

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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 Greene Murphy, Smithtown, NY
TOTAL TIME: Prep: 40 min. Bake: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 2 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1-1/4 cups: 354 calories, 14g fat (4g saturated fat), 57mg cholesterol, 586mg sodium, 36g carbohydrate (14g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 starch, 1 fat.


  1. 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.
  2. 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. Bake, covered, 1-1/4 hours.
  3. 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. Yield: 8 servings (2-1/2 quarts).
Originally published as Hearty Beef & Sweet Potato Stew in Taste of Home September/October 2015, p38

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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khegeman User ID: 2379383 245399
Reviewed Mar. 13, 2016

"Very disappointed. I used only 1/2 the amount of turnips and parsnips, which was a good thing because we did not like them in the stew and ended up picking them out and throwing them away. We enjoyed the addition of the sweet potatoes and mushrooms though. Overall found the broth too salty and thin. I usually flour the beef before browning, to make a thicker broth in beef stew. I also agree with the other reviewer who pointed out that there is not enough broth to cover the vegetable, so the vegetables did not get as tender as I would have. liked We have a lot left over and no one is looking forward to the leftovers. My husband did not even like it and he usually likes everything, so we will probably throw away the rest. Waste of time and money."

rwippel User ID: 4262008 238340
Reviewed Nov. 29, 2015

"This stew was wonderful and the broth was to die for. My main recommendation is to make one and a half recipes of the broth because the liquid didn't cover everything. My carrots were still a little on the crunchy side. Plus the broth was so good, you can drink it. Serve with toasted French bread and you won't regret it :)"

Armstras07 User ID: 8309866 237030
Reviewed Nov. 9, 2015

"This was great. I made it a little different because of the turnips, parsnips and mushrooms. I instead added extra sweet potatoes and added white potatoes . I actually didn't realize I had ran out of thyme and found out Italian seasoning was a good substitute for it and also had to sub the red white with white. It turned out great."

curlylis85 User ID: 3166950 235224
Reviewed Oct. 19, 2015

"The sweet potatoes are a fun change of pace, and I also liked the mushrooms. This recipe also transitions well to the slow cooker."

daniellem02 User ID: 7255396 233360
Reviewed Sep. 23, 2015

"This was ok. I probably wouldn't make it again. I like the idea of sweet potatoes better than regular..."

shawnba User ID: 2581969 233303
Reviewed Sep. 22, 2015

"I really liked the sweet and savory flavor of this stew. I did omit the turnips (personal preference), and add some green beans for both bulk and color. Definitely a keeper"

_FOOTSIE User ID: 734639 232780
Reviewed Sep. 13, 2015

"Hubby and I really enjoyed this. I really like the addition of sweet potatoes in place of regular white potatoes. I'll make this again."

klandrews84 User ID: 7066576 232091
Reviewed Aug. 31, 2015

"Pretty good! I'll keep this one!"

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