Slow-Cooked Beef and Sweet Potato Stew
Rich lean beef chuck slow-cooked until tender with sweet potato, carrots, and garden peas in an aromatic herb sauce. A deeply satisfying, high-protein meal naturally dairy-free and ideal for batch cooking.
Prep
15 min
Cook
240 min
Total
255 min
Makes
4 servings
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
240 min
Total
255 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Make this ahead on Sunday for effortless weeknight meals; stews taste even better the next day after flavors meld.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Place a large frying pan over medium-high…
- 01
Place a large frying pan over medium-high…
Place a large frying pan over medium-high heat: 375°F (190°C). Heat olive oil for 1 minute until shimmering.
Look for: shimmering
Tap card to mark done - 02
Add beef chuck pieces to the pan…
Add beef chuck pieces to the pan in a single layer. Sear for 5 to 6 minutes, turning occasionally until browned on all sides. Transfer seared beef into the slow cooker pot.
Look for: browned on all sides
Tap card to mark done - 03
Turn heat to medium
Turn heat to medium: 350°F (175°C). Add chopped onion and garlic to the pan. Cook for 3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
Look for: softened and translucent, scraping up any browned bits from the bottom of the pan
Tap card to mark done - 04
Transfer onion mixture to the slow cooker…
Transfer onion mixture to the slow cooker pot. Add sweet potato cubes, sliced carrots, celery, tomato paste, dried thyme, dried rosemary, beef stock, and bay leaf.
Tap card to mark done - 05
Cover with the lid and set slow…
Cover with the lid and set slow cooker to LOW for 7 to 8 hours (or HIGH for 4 hours) until beef is melt-in-your-mouth tender.
Look for: beef is melt-in-your-mouth tender
Tap card to mark done - 06
15 minutes before serving
15 minutes before serving, stir in the frozen garden peas. Replace lid and cook for another 15 minutes until peas are bright green and heated through.
Look for: peas are bright green and heated through
Tap card to mark done - 07
Remove and discard the bay leaf
Remove and discard the bay leaf. Ladle into warm bowls and serve immediately. Store remaining portions in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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