This slow cooker sweet potato beef stew is an easy, comfort food that’s healthy too! Cook the sweet potatoes and chuck roast low and slow until the meat falls apart with a fork in the savory broth. This crock pot meal will become a new favorite!
When I think of fall recipes, my mind instantly goes to a warm, hearty bowl of beef stew. My mom would make it when we were growing up and it reminds me of family and warmth. Every time I take a bite of this sweet potato beef stew that’s what I think of!
I’ve tested recipes for beef stew a few times, and this time I got it just right. I think a lot of it has to do with the meat you get! You want to make sure you get a meat that’s going to fall apart and shred easily.
A chuck roast is perfect for the crock pot and yields a tender, delicious piece of meat, just like this slow cooker pork roast. Larger cuts of meat are idea for this cooking method because cooking them low and slow makes them so tender.
Ingredients You Need
Here are the simple ingredients for this beef and sweet potato stew. Jump to the recipe card for exact measurements.
- Chuck roast: the collaged in this tough cut of beef renders and cooks slowly until it falls apart.
- Mushrooms: I used button mushrooms but any will work.
- Onion: yellow or white onion work.
- Carrots: cut them on the thicker side so they don’t get mushy.
- Celery: 3 stalks or more.
- Sweet potatoes: you need about 2 medium potatoes. I prefer to peel mine and cut them into large chunks.
- Beef broth: beef stock or broth works.
- Fresh herbs: rosemary and thyme add the perfect flavors.
- Worcestershire sauce: coconut aminos works too!
Love chuck roast? Try Instant Pot pot roast, Mexican shredded beef, Birria beef, or Korean beef tacos next.
How to Make Sweet Potato Beef Stew
Here are the simple steps, with photos, to make this slow cooker beef stew. Skip to the recipe card for the printable version.
Step 1. Sear the Roast. Cook the chuck roast in a skillet over high heat for 3-4 minutes on each side, until it forms a golden crust.
Step 2. Add to Slow Cooker. Add everything to the slow cooker and place the seared beef on top.
Step 3. Cook. Slow cook on low for 8-10 hours, until the veggies are soft and the beef easily falls apart with a fork.
Step 4. Shred. Use two forks to shred the beef. Stir everything together and serve warm.
How to Store
This sweet potato beef stew can be kept in an air tight container in the refrigerator for up to one week. You can also freeze it for up to 3 months! To thaw, place back in the slow cooker on medium heat to melt and warm.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Slow Cooker Sweet Potato Beef Stew
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Ingredients
- 2.5 pounds chuck roast
- 2 tablespoons olive oil or coconut oil
- Salt and pepper to taste
- 8 ounces Bella mushrooms sliced
- 1 medium yellow onion sliced
- 4 medium carrots peeled and sliced
- 3 celery stalks cut into 1 inch pieces
- 2 medium sweet potatoes peeled and cut into 1 inch cubes
- 1 1/4 cups beef broth or bone broth
- 1 Tablespoon Worcestershire or coconut aminos
- 1 Tablespoon fresh chopped thyme (2 teaspoons dried)
- 1 Tablespoon fresh chopped rosemary (2 teaspoons dried)
Instructions
- Season the cuck roast with salt and pepper. Heat the olive oil in a saucepan over high heat. Sear on both sides for 2-3 minutes, until it forms a golden brown crust. Transfer to the slow cooker.2.5 pounds chuck roast, 2 tablespoons olive oil or coconut oil, Salt and pepper to taste
- Add the mushrooms, onion, carrots, celery and sweet potatoes. Pour the broth and Worcestershire sauce on top then add the herbs.8 ounces Bella mushrooms, 1 medium yellow onion, 4 medium carrots, 3 celery stalks, 2 medium sweet potatoes, 1 1/4 cups beef broth or bone broth, 1 Tablespoon Worcestershire, 1 Tablespoon fresh chopped thyme, 1 Tablespoon fresh chopped rosemary
- Slow cook on low for 8-10 hours, until the beef easily falls apart with a fork. Shred the beef with two forks and stir everything together.
- Serve immediately. Store in an air-tight container in the refrigerator for up to one week or in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I added about 1 1/2 Tbsps of minced garlic since garlic is a great anti-inflammatory
I’ve made this recipe at least 5 times now — it is sooo decedent, easy and DELISH!! Pro tip: Costco sells a pack of chuck roast… perfect for freezing to keep on hand, primarily to make this dish with… over and over again. 🙂
Love this. Thanks Sofia!!
If I could leave this 10 stars, I would! It’s so good that it is on repeat at our house all fall!
Thank you Marie!!
Can you prepare everything the night before in crock pot, put in fridge overnight and turn on in the morning?
Hi Beatrice! Yes, but with a safety tweak: You can prep everything the night before, but don’t refrigerate the whole uncooked meal in the crock pot insert. It keeps the meat too cold for too long and can be unsafe. Instead, store the seared meat, veggies, and broth in separate containers in the fridge. In the morning, add everything to the crock pot, then cook on low.
So sad! What band I do wrong!? I used a brisket and maybe that is what’s wrong… it’s so tough! Can’t cut meat… isn’t falling apart like I hoped 🙁 any thoughts?
Many thanks!
Hey Stephanie! Yes, the brisket is likely the issue. This recipe calls for chuck roast, which is a different cut of meat. Did you cook it on low for about 10 hours?
This Beef Stew recipe is so good! It’s comfort food for me even though it’s healthy. It has been in our monthly rotation since December and I just finished making it even though it’s 100degrees outside today! Thanks Molly!
Is the broth amount enough? It doesn’t cover everything. Thank you
Hey! Yes this is enough. The beef renders and all of the juices are enough by the time the cooking is done. Thanks!
What if I want to just use the oven?
Hey there! I haven’t tested this one in the oven, so I can’t say for sure!
Only 1 1/3 liquid??
Another delicious recipe! I made this in the Instant Pot last night and it turned out perfectly (approximately 2 lb roast, so 47 min cook time and 10 min natural release). My husband kept saying “this is sooo good”! We’re getting ready to move and I already packed up my spices, so I doubled the W sauce and seasoned with just salt and pepper. I only had 1 sweet potato and 1 carrot left, so I added a handful of little white taters that were languishing in my tater basket. Sometimes you just gotta get creative! ; ) I served it over rice (yes, it was the last of my rice, too) and now we have wonderful leftovers for two more nights before we load the U-Haul and head south before the snow hits. Yes, we are SUNbirds and we travel with our faithful Instant Pot. : )
This is absolutely delicious!!!! I love the flavor the sweet potato adds. Can you post an instant pot version too?
Thank you Molly!! 🙂
So glad you like it!! I have a similar instant pot version:) https://whatmollymade.com/instant-pot-pot-roast-and-potatoes/ You could use this recipe or use the ingredients from the slow cooker one and use these cook times.
How many servings does this make?
It serves about 6!
Does the sweet potato get mushy?