I made this stew a few months ago after looking through my refrigerator and throwing a bunch of random ingredients into a pot.

That’s usually when magic happens right!?

 It was nothing short of the most delicious stew ever, according to my husband, so he of course has been asking for it every so often since that night. But if I can be totally honest with you I was a little intimidated that I wouldn’t be able to replicate the flavor.

As I cooked the stew the first time I just kept adding layers and layers of flavor.

Garlic, chili powder, lots of freshly cracked pepper, fresh rosemary, thyme, brown sugar. All of these flavors built upon each other and created such a deep and flavorful mouthful of food. I was certain I wouldn’t be able to do that again, let alone create a recipe to share with you all.

Well, thankfully, I mustered up enough courage and went for it.

While it may not be exact, the flavors are so complex and delicious that it was close enough.

This stew is thick and rich because as it cooks throughout the day the sweet potatoes begin to break down creating a creamy broth, only to be finished off by stirring in a cup of sour cream right before serving. This adds to the creaminess but also rounds off the flavors with a little tang. In every bite you get sweet, savory, rich, tangy, earthy flavors. It honestly is so rich and deep and just plain delicious. What this stew lacks in visual presentation it makes up for in taste.

Enjoy my friends, this is a good one.


 Beef and Sweet Potato Stew


2 Pounds Beef Stew Meat

Flour [to dredge beef in]

3 Large Sweet Potatoes peeled and cubed

1 Sweet Onion chopped

1 Head of Garlic minced

1 Bag of Baby Carrots

1 Can of Diced Tomatoes

1 Carton Beef or Vegetable Stock

1-2 Cups of Water

2-3 Sprigs Fresh Rosemary

2 Sprigs Fresh Thyme

Garlic Powder

Chili Powder



1 Bay Leaf

Brown Sugar

Sour Cream


 Beef and Sweet Potato Stew


Begin by heating a large stock pot with a tablespoon of butter in it. While butter is melting and pot is heating add a cup of flour to a shallow dish. Season flour with a generous amount of salt, pepper, and garlic powder. Add stew meat to flour and coat stew meat evenly. Once pot is hot and the butter begins to brown add meat. Quickly sear all sides of the meat. Once meat is browned remove from pot. Add onion and garlic to pot. Once fragrant add in sweet potatoes and carrots, adding more butter if needed. Brown vegetables and then add meat back in. Once meat and vegetables are combined add in diced tomatoes and beef broth. Next add in enough water to cover vegetables and meat, anywhere from one to two cups. Add in seasonings. Begin by adding in small amounts and working your way up to your preference. Making stews and soups requires constant tasting and adjusting of flavors. Add in fresh herbs and bay leaf and allow to simmer for 6-8 hours. The longer the better. At the end before serving, remove herb stems and bay leaf. Potatoes will have began to break down so just stir stew to combine well. Add in a tablespoon of brown sugar and a cup of sour cream and stir well. Taste and adjust seasonings. Serve in bowls with crusty bread for dipping. Stew is even better reheated so store in airtight container in the refrigerator.



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