By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
638 cal · 115 min
Beef and Sweet Potato Stew
Recipe GLPR00234bde7c0fe7
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Average rating: 4.8 (1)
A hearty, warming stew combining tender beef chunks with sweet potatoes, carrots, and mushrooms in a rich, savory broth. The combination of tomato paste, beer, and aromatic herbs creates depth while the natural sweetness of the sweet potato balances the savory meat. Perfect served over couscous and finished with fresh parsley.
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Ingredients
¾ cup all-purpose flour
salt
black pepper
1¼ lb beef chuck, cut into 1-inch chunks
¼ cup olive oil
1 medium yellow onion, coarsely diced
2 cup carrots, peeled and thickly sliced
¾ lb cremini mushrooms, cleaned and halved
6 clove garlic cloves, minced
3 tbsp tomato paste
½ cup light beer
1 lb sweet potato, peeled and diced into 1-inch chunks
4 cup beef broth
1 leaf bay leaf
3 tsp fresh thyme leaves, coarsely chopped
1 tbsp Worcestershire sauce
1½ tbsp sugar
2 cup couscous for serving
¼ cup fresh parsley, chopped for garnish
Directions
In a shallow bowl, combine the all-purpose flour with a big pinch of salt and black pepper. Toss the beef chunks in the seasoned flour, coating all sides evenly, and shake off any excess.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the floured beef on all sides until the exterior is caramelized, about 8–10 minutes total per batch. Transfer the browned beef to a plate and set aside.
Add the diced onion to the pot and cook, stirring occasionally, until it begins to soften and turn translucent, about 4–5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and stir constantly for 2 minutes to cook out the raw flavor and allow it to caramelize slightly on the bottom of the pot.
Pour in the light beer, stirring and scraping up any browned bits stuck to the bottom of the pot. Simmer for 1–2 minutes to reduce slightly.
Return the browned beef to the pot, then add the carrots, mushrooms, sweet potato chunks, beef broth, bay leaf, thyme, and Worcestershire sauce. Stir well to combine.
Bring the stew to a gentle boil, then reduce the heat to low, cover partially, and simmer for approximately 1 hour to 1 hour 15 minutes, stirring occasionally, until the beef is very tender and the vegetables are cooked through.
Taste the stew and adjust the seasoning. Stir in the sugar (adding closer to 1½ tablespoons if you prefer more sweetness, or 1 tablespoon if you prefer less). Add salt and black pepper to taste.
Remove and discard the bay leaf. Serve the stew hot over couscous and garnish with fresh chopped parsley.
Comments
This is a genuine North Carolina play on beef stew: sweet potatoes are a local crop and pair naturally with beef and beer. Every ingredient is standard across Harris Teeter, Food Lion, Kroger, and Walmart, so no special stops. The stated 115 minutes is honest—about 20 minutes of prep (browning meat, chopping vegetables) plus 90 minutes of mostly unattended simmering, making it realistic for a weeknight if you start by 4 p.m. Cost per serving lands around $3.50–$4.00 depending on beef cut (chuck steak works fine), which is economical for a hearty six-serving main. Leftovers reheat beautifully, tasting better the next day as flavors deepen, and the couscous base keeps it from being heavy.
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