There’s something magical about a one-pot meal that simmers away on the stove, filling your kitchen with the kind of cozy aroma that makes everyone stop and ask, “What’s cooking?” This one-pot beef, sweet potato & Brussels sprout stew is exactly that, rich, hearty, and packed with flavor, all while keeping cleanup to a single pot. The sweet potatoes melt into the broth, the beef gets fork-tender, and those little Brussels sprouts soak up all the goodness. It’s the kind of dish that feels like a hug in a bowl, perfect for chilly nights or whenever you need a no-fuss, deeply satisfying meal.
Why You’ll Love This One-Pot Beef, Sweet Potato & Brussels Sprout Stew
Oh, where do I even start? This stew is one of those rare recipes that’s as easy as it is delicious, a total win-win in my book. Here’s why it’s about to become your new weeknight hero:
- One-pot wonder: Less mess, less stress. Brown the beef, toss in the veggies, and let the pot do the rest. No juggling pans or scrubbing a mountain of dishes afterward (my least favorite chore, hands down).
- Comfort in a bowl: The beef gets melt-in-your-mouth tender, the sweet potatoes turn buttery, and the Brussels sprouts? They soak up all that savory broth like little flavor sponges. It’s hearty, cozy, and just *feels* like home.
- Nutrient-packed: Sneaky-good for you, too! Sweet potatoes bring vitamins, Brussels sprouts add fiber, and the beef keeps it protein-rich. Bonus: Kids won’t even side-eye the greens once they’re simmered in that rich broth.
- Meal prep magic: Tastes even better the next day (if it lasts that long). Pack leftovers for lunch, or freeze half for a future “I don’t feel like cooking” night. Lifesaver!
Trust me, after one bite, you’ll be as obsessed as I am. It’s the kind of recipe you’ll scribble on a sticky note and pass to a friend. I’ve done it at least three times already!
Ingredients for One-Pot Beef, Sweet Potato & Brussels Sprout Stew
Okay, let’s talk ingredients, simple, wholesome stuff that comes together like magic. Here’s what you’ll need (and yes, every single one matters!):
- 1 lb stew beef, cut into 1-inch cubes (go for chuck roast, it gets SO tender)
- 1 tbsp olive oil (or whatever oil you’ve got, but olive oil adds nice flavor)
- 1 onion, diced (yellow or white, whatever’s lurking in your pantry)
- 2 cloves garlic, minced (or 3 if you’re feeling bold, I always am)
- 2 cups beef broth (homemade if you’re fancy, boxed if you’re practical, no judgment!)
- 1 large sweet potato, peeled and cubed (about 2 cups, don’t skimp, it’s the best part!)
- 2 cups Brussels sprouts, trimmed and halved (tiny cabbages of joy, trust me)
- 1 tsp dried thyme (rub it between your fingers first, smells heavenly)
- ½ tsp salt, plus more to taste (start here, you can always add)
- ¼ tsp black pepper (freshly cracked if you’ve got it)
That’s it! No weird, hard-to-find items here. Just real food that turns into something extraordinary. Pro tip: Prep everything before you start cooking; it makes the whole process feel like a breezy TV cooking show (minus the camera crew).
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this one! Just grab these two trusty kitchen staples:
- A large pot or Dutch oven: My enameled cast-iron Dutch oven is my MVP here (it distributes heat so evenly!), but any sturdy pot with a lid will work. Just make sure it’s big enough to hold all those delicious ingredients without bubbling over.
- A wooden spoon: Perfect for scraping up those flavorful browned bits from the beef, they’re liquid gold for your stew! Plus, it won’t scratch your pot like metal might.
That’s seriously it. No special tools, no extra clutter. Just good old-fashioned cooking the way grandma would’ve done it (but with way less dishwashing). Now let’s get simmering!
How to Make One-Pot Beef, Sweet Potato & Brussels Sprout Stew
Alright, let’s dive into the magic of turning these simple ingredients into a cozy, flavor-packed stew. Follow these steps, I’ve included all my little tricks to make sure yours turns out perfect every time!
Step 1: Brown the Beef
First things first: heat that 1 tbsp olive oil in your large pot or Dutch oven over medium-high heat. Give it a minute to get nice and hot; you should see a little shimmer. Now, add your 1 lb stew beef cubes in a single layer (crowding the pan steams them instead of browning, and we don’t want that!). Let them sizzle undisturbed for about 2-3 minutes per side until they’re deeply browned. Oh, that smell! Scrape up any browned bits stuck to the bottom with your wooden spoon; those little flavor bombs are key to a rich-tasting stew. Don’t rush this step; good browning = big flavor payoff later.
Step 2: Sauté Aromatics
Next, toss in your diced onion and minced garlic. Stir them around with the beef, scraping up any remaining browned bits. Cook for about 3 minutes, until the onions turn translucent and the garlic smells irresistible (you’ll know, it’ll make your kitchen smell like heaven). Pro tip: If the bottom of the pot looks dry, add a splash of beef broth to loosen things up. This is where the flavor foundation gets built!
Step 3: Simmer the Stew
Time to bring it all together! Pour in the 2 cups of beef broth, then add your cubed sweet potato, halved Brussels sprouts, thyme, salt, and pepper. Give it a good stir, then bring it to a lively simmer. Once bubbling, reduce the heat to low, cover with a lid, and let it work its magic for 30-35 minutes. Peek occasionally to stir, the stew is done when the sweet potatoes are fork-tender, and the beef melts in your mouth. If you like it thicker (I do!), mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 5 minutes of cooking. Taste and adjust salt if needed, then dig in!
See? Easy as can be, with just one pot to wash. Now go grab a crusty loaf of bread, you’ll want to soak up every last drop of that broth! If you are looking for more easy dinner ideas, check out these recipesloop.com options.
Variations of One-Pot Beef, Sweet Potato & Brussels Sprout Stew
One of my favorite things about this stew? It’s like a blank canvas; you can tweak it based on what’s in your fridge or what your taste buds are craving that day. Here are some of my go-to twists (all tested and approved by my very opinionated family!):
- Swap the sweet potatoes: Not a sweet potato fan? Try regular Yukon gold potatoes, or go earthy with parsnips or butternut squash. Carrots work great too, just chop them into big chunks so they don’t turn to mush.
- Change up the greens: If Brussels sprouts aren’t your thing (or you’re fresh out), kale or spinach stirred in at the end adds a pop of color and nutrients. Or toss in green beans for a classic beef stew vibe.
- Bulk it up: Add a handful of sliced mushrooms when you sauté the onions; they’ll soak up all that beefy goodness. A can of drained white beans or lentils makes it extra hearty, too.
- Spice it up: Feeling adventurous? A pinch of smoked paprika or a dash of Worcestershire sauce adds depth. My sister swears by a splash of balsamic vinegar at the end for tang.
The beauty of stew is that it forgives almost any swap, as long as you keep the liquid-to-solid ratio roughly the same, you’re golden. So raid that veggie drawer and make it your own! (And if you stumble on a killer combo, tell me, I’m always looking for new ideas.) For more hearty, one-pot meals, check out my collection of recipes.
Serving Suggestions
This stew is basically begging to be served with something to soak up all that glorious broth. Here’s how I love to plate it up:
- Crusty bread or rolls: Non-negotiable in my house! A warm baguette or fluffy dinner roll is perfect for mopping up every last drop. Bonus points if you slather it with butter first.
- A simple green salad: Something crisp and bright cuts through the richness. My go-to is mixed greens with lemon vinaigrette; the acidity balances everything beautifully.
- Mashed potatoes or polenta: For extra cozy nights, spoon the stew over creamy mashed potatoes or a bowl of cheesy polenta. It’s like a hug in carb form.
- A sprinkle of fresh herbs: Right before serving, I’ll often toss on some chopped parsley or thyme leaves. They make it look fancy with zero effort!
Honestly? Sometimes I just grab a big spoon and eat it straight from the pot (don’t judge, we’ve all been there). However you serve it, just make sure there’s enough for seconds, this stew disappears fast!
Storage & Reheating
Here’s the best part: this stew tastes even better the next day (if you can resist eating it all in one sitting, that is). Here’s how to keep it fresh and reheat it like a pro:
- Fridge storage: Let the stew cool completely (but don’t leave it out more than 2 hours, food safety first!). Transfer it to an airtight container, and it’ll keep happily in the fridge for 3-4 days. The flavors actually deepen overnight; those Brussels sprouts soak up even more goodness!
- Freezer-friendly: This stew freezes like a dream! Portion it into freezer-safe containers or bags (leave about an inch of space for expansion), and it’ll stay good for up to 3 months. Thaw overnight in the fridge when you’re ready to eat.
- Reheating: Warm it gently on the stove over medium-low heat, stirring occasionally. If it seems too thick, splash in a little broth or water to loosen it up. Microwave works too, just cover and stir every minute to avoid hot spots. Pro tip: Add a fresh sprinkle of thyme or pepper after reheating to wake up the flavors!
One warning: The sweet potatoes might get a tad softer after freezing, but honestly? It’s still delicious. I’ve been known to eat leftover stew cold straight from the fridge, no shame in my game!
Nutritional Information
Okay, let’s talk numbers, because who doesn’t love a hearty meal that’s actually good for you? Here’s the scoop on what you’re getting in each bowl of this stew (based on roughly 4 servings):
- Calories: About 320 per serving, enough to keep you full without feeling weighed down.
- Protein: A solid 28g thanks to that tender beef (great for post-workout recovery!).
- Carbs: 25g, mostly from the sweet potatoes, the good kind of carbs that give you steady energy.
- Fiber: 6g per bowl (those Brussels sprouts are doing the heavy lifting here).
- Vitamins: Loaded with Vitamin A (180% DV) from the sweet potatoes and Vitamin C (60% DV) from the sprouts, an immune system boost!
Now, a quick disclaimer: These numbers can wiggle a bit depending on your exact ingredients (like how big your sweet potato was or if you used low-sodium broth). But the bottom line? This stew packs nutrients alongside all that comfort, a total win in my book. And hey, if you’re counting macros or have dietary needs, feel free to tweak it (like swapping leaner beef or adjusting salt). The most important number? How many smiles does it bring to your table!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the ones I hear most often about this cozy stew, plus all my tried-and-true tips:
Can I use chicken instead of beef?
Absolutely! Swap in boneless chicken thighs for the beef; they’ll stay juicy during simmering. Just brown them the same way, then proceed with the recipe. The cooking time stays about the same, too. (Though fair warning: The flavor will be lighter without that rich beefy depth.)
How long does this stew keep in the fridge?
It’s a meal prep superstar! Store it in an airtight container for 3-4 days. The flavors actually improve by day two; those Brussels sprouts soak up even more broth. Just reheat gently on the stove with a splash of water if it thickens up too much.
My stew turned out too thin. How can I thicken it?
No worries! Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it into the bubbling stew during the last 5 minutes of cooking. For extra richness, mash a few sweet potato pieces against the pot’s side to thicken the broth naturally.
Can I freeze this stew?
You bet! Freeze it in portions for up to 3 months. The sweet potatoes might soften a bit upon thawing, but the flavor stays amazing. Pro tip: Leave out the Brussels sprouts if you’re freezing; add fresh ones when reheating to keep their texture perfect.
What if I don’t like Brussels sprouts?
I get it, they’re divisive! Swap in green beans, kale, or even zucchini. Or go classic with carrots and celery. The stew’s magic is in its flexibility (though I swear the sprouts sweeten up beautifully when simmered this way, try it once!).
Nothing makes me happier than hearing how this stew turns out in YOUR kitchen! Did you add a secret ingredient? Swap the veggies? Maybe your kids actually ate the Brussels sprouts without a fight? (That’s always a win in my book.) Drop a comment below, I read every single one and love swapping tips. Or snap a photo of your masterpiece and tag me on Instagram. Nothing beats seeing those steaming bowls with crusty bread ready for dunking!
This recipe has become a staple in so many homes (my neighbor texted me last week saying her picky toddler asked for seconds, music to my ears!). Your twists and stories keep it fresh and exciting. So whether you stuck to the classic version or went wild with add-ins, share the love. After all, good food tastes even better when we enjoy it together!
One-Pot Beef, Sweet Potato & Brussels Sprout Stew
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and cook until browned on all sides, about 5 minutes.
- Add onion and garlic to the pot. Cook until softened, about 3 minutes.
- Pour in beef broth and scrape the bottom of the pot to release any browned bits.
- Add sweet potato, Brussels sprouts, thyme, salt, and pepper. Stir to combine.
- Bring to a simmer, then reduce heat to low. Cover and cook for 30-35 minutes, until vegetables are tender and beef is cooked through.
Notes
