Easy Kosher Beef and Sweet Potato Stew Recipe

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When October rolls around and the air starts getting that crisp bite, I find myself craving hearty stews that’ll warm me from the inside out. This beef and sweet potato stew has become my go-to comfort meal when I need something filling but don’t want to spend hours in the kitchen. The sweet potatoes add a subtle sweetness that balances beautifully with the savory beef, and the whole thing comes together in about an hour.

I stumbled across this combination a few years back when I had leftover chuck roast and some sweet potatoes that were getting a bit soft. Instead of making my usual beef stew with regular potatoes, I decided to experiment. The sweet potatoes break down slightly during cooking, which actually helps thicken the stew naturally. You don’t need flour or other thickeners, just patience while everything simmers together.

Why Sweet Potatoes Work in Beef Stew

The key to getting tender beef without a long braise is cutting it into smaller pieces than you might think. I go for 1-inch cubes rather than the larger chunks you’d use for a slow-cooked stew. This lets everything cook evenly and keeps the meat tender without drying out. I also brown the beef really well before adding the liquid, which gives the whole stew a deeper flavor.

The Secret to Tender Beef

This stew works perfectly for Shabbat dinner or any weeknight when you want something substantial. I like serving it with some crusty bread or over rice to soak up all that good broth. It also reheats beautifully, so I often make a double batch and freeze half for later.

Easy Kosher Beef and Sweet Potato Stew Recipe - Jewish recipe
When October rolls around and the air starts getting that crisp bite, I find myself craving hearty stews that'll warm me from the inside out. This beef and sweet potato stew has become my go-to comfort meal when I need something filling but don't want to spend hours in the kitchen. The sweet potatoes add a subtle sweetness that balances beautifully with the savory beef, and the whole thing comes together in about an hour. I stumbled across this combination a few years back when I had leftover chuck roast and some sweet potatoes that were getting a bit soft. Instead of making my usual beef stew with regular potatoes, I decided to experiment. The sweet potatoes break down slightly during cooking, which actually helps thicken the stew naturally. You don't need flour or other thickeners, just patience while everything simmers together. The key to getting tender beef without a long braise is cutting it into smaller pieces than you might think. I go for 1-inch cubes rather than the larger chunks you'd use for a slow-cooked stew. This lets everything cook evenly and keeps the meat tender without drying out. I also brown the beef really well before adding the liquid, which gives the whole stew a deeper flavor. This stew works perfectly for Shabbat dinner or any weeknight when you want something substantial. I like serving it with some crusty bread or over rice to soak up all that good broth. It also reheats beautifully, so I often make a double batch and freeze half for later.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 3 cups beef broth kosher certified
  • 1 can diced tomatoes 14.5 oz can, drained
  • 2 tsp kosher salt or to taste
  • 1 tsp black pepper freshly ground
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Pat the beef cubes completely dry with paper towels and season generously with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side, until deeply browned on all sides. Don't overcrowd the pot. Transfer browned beef to a plate.
  3. Reduce heat to medium and add the diced onion to the same pot. Cook for 4-5 minutes until softened, scraping up any browned bits from the bottom of the pot.
  4. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Return the browned beef to the pot along with any accumulated juices. Add the sweet potato chunks, beef broth, drained diced tomatoes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, paprika, thyme, and bay leaves.
  6. Bring the mixture to a boil, then reduce heat to low and simmer covered for 35-40 minutes, until the beef is tender and the sweet potatoes are fork-tender but not falling apart.
  7. Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves before serving.
  8. Serve hot in bowls, garnished with fresh chopped parsley.

Notes

This stew can be made up to 2 days ahead and reheated gently on the stovetop. The flavors actually improve overnight. Store covered in the refrigerator for up to 3 days, or freeze for up to 3 months. If the stew seems too thick after reheating, add a splash of beef broth or water. For a richer flavor, you can substitute 1 cup of the beef broth with red wine (make sure it's kosher certified).
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 31g 62%
*Percent Daily Values are based on a 2,000 calorie diet.
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