Stovetop Beef and Sweet Potato Stew

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“I love fall, and this yummy stew is the perfect ending to a chilly fall day! It makes great leftovers and freezes well too.”

Ingredients Nutrition


  1. - Heat 2 T olive oil on medium high heat in a large heavy stew pot or dutch oven. Add the stew meat in a single layer and brown on all sides. Remove from pan and set aside (along with any juices).
  2. - Heat remaining Tbsp of olive oil on medium heat. Add the onion, celery, and carrots. Cook until the onion is translucent, about 5 minutes.
  3. - Add sweet potato, water, bouillon, stew meat, and tomato bisque. Stir and bring to a boil.
  4. - Cover and simmer on low heat until sweet potatoes are tender, about 10-15 minutes depending on size of potato.
  5. - Remove from heat and season with season with sea salt, pepper, and a pinch of pumpkin pie spice. I also like to add a pinch of red pepper flakes for a little kick.
  6. - Enjoy!

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