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Sweet Potato Beef Stew
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
The sweet potatoes in this beef stew add a certain 'je ne sais quoi' to this otherwise traditional recipe.
Course: Dinner
Servings: 4 -6 Servings
Author: Cristina
  • 1 lb . stewing beef , cubed
  • 3 tbsp flour (OR arrowroot flour for gluten free option!)
  • 2 tbsp garlic powder
  • 1 tsp each salt and pepper
  • 1 tbsp olive oil
  • 2 onions , chopped
  • 8 oz . mushrooms , chopped
  • 2 large carrots , chopped
  • 2 sweet potatoes , cubed
  • 5 garlic cloves , minced or 1 additional tbsp of garlic powder
  • 1 tbsp each rosemary and oregano
  • 2 tsp each thyme and basil
  • 6 cups beef or
  • vegetable broth
  • (homemade recommended for Nightshade Free: http://halifaxbloggers.ca/isaynomato/2015/05/04/easy-homemade-vegetable-broth/)
  • 1 gallon ziplock bag
  1. In a ziplock bag, mix flour, garlic powder, salt and pepper. Add cubed beef, and put in fridge for 15 minutes if making the recipe immediately, or put in the freezer for another day.
  2. Heat olive oil in a pot and then add beef, stirring occasionally, scraping bits off the bottom until meat is completely browned.
  3. Add onions, mushrooms and minced garlic (or additional tbsp garlic powder) on top of the beef and mix in. Heat until veggies are soft, scraping bits off the bottom and stirring occasionally.
  4. Add broth, and bring to a boil. Cover, and let simmer for 45 minutes.
  5. Add carrots and sweet potatoes, and bring to a boil. Cover and let simmer for an additional 45 minutes.