Beef and Sweet Potato Stew

Beef and Sweet Potato Stew
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

You can substitute butternut squash for the sweet potatoes in this recipe if you’d like. This stew is excellent served over the Root Vegetable Cakes.

  • Prep time
    20 min
  • Cook time
    1 hr 25 min
  • Servings
    8 Servings
  • Serving size
    1 1/2 cups-1.5
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 1/2 cups-1.5
  • Amount per serving Calories 190

  • Total Fat 5g
    • Saturated Fat 1.7g
  • Cholesterol 45mg
  • Sodium 430mg
  • Total Carbohydrate 18g
    • Dietary Fiber 3g
    • Total Sugars 8g
  • Protein 19g
  • Potassium 540mg
  • Phosphorus 185mg

Choices/Exchanges: 1/2 Starch, 1/2 Fruit, 1 Nonstarchy vegetable, 2 Lean protein



  • olive oil
    1 tbsp
  • nonstick cooking spray
  • lean beef stew meat ((chuck or round))
    1 1/2 lbs
  • onion (diced)
  • carrots (sliced 1/2 inch thick rounds)
  • celery stalks (diced)
  • fat-free, reduced sodium beef broth
    2 1/2 cup
  • prunes (diced)
    1/2 cup
  • hot water
    1 cup
  • sweet potatoes (peeled and diced into 1-inch chunks)
    2 medium (about 12 oz total)
  • ground cinnamon
    1 1/2 tsp
  • black pepper
    1 tsp
  • salt
    1 tsp
  • chopped fresh parsley
    1/4 cup


  1. Add olive oil and generous amount of cooking spray to a large soup pot over high heat. In batches, brown beef on all sides. Do not overcrowd the pan with beef or it will not brown.

  2. Remove the beef from the pan and set aside. Add onions, carrots and celery to the pan and sauté for 4-5 minutes.

  3. Add the beef broth and scrape the brown bits off the bottom of the pan. Add beef and simmer for 1 hour.

  4. While the beef is simmering, soak the prunes in hot water for 20 minutes. Drain the prunes, saving the water and set aside.

  5. After the beef has simmered for 1 hour, add the drained prunes, sweet potatoes, 1/2 cup of the prune water, cinnamon, ground black pepper and salt. Bring to a simmer, covered, for 20 minutes or until potatoes are tender.

  6. Stir in the chopped parsley and serve.

  • Recommended

    Loved this so much. I thought the cinnamon was just right, but I like strong flavors and spice. Really easy to make too.

  • Recommended

    Generally a good dish. Word of caution, go very easy on the cinnamon! Yikes! It can easily overpower the dish. I suggest adding some additional traditional stew type herbs and spices.

  • Recommended

    Thought I wouldn’t like ‘sweet’ potato in a dish like this. Was delish.