Cinnamon Sweet Potato Beef Stew

Week night, healthy Crockpot beef soup with sweet potatoes, carrots and prunes

This time of year, I can’t get enough warming soups and stews that I can easily whip up thanks to my beloved slow cooker.

This Cinnamon Sweet Potato Beef Stew is a lighter, healthier variation of one of my grandmother’s recipes.

Made with bone broth, its a rich source of the collagen pregnant mamas need to help their uterus stretch and postpartum mamas need for healing. I recommend getting 100% grass-fed beef to give you more of those anti-inflammatory, brain-boosting omega-3 fats. It’s also paleo and Whole30 friendly, if that’s your thing.

Final note, don’t be intimidated by the long list of ingredients - this recipe could not be easier. Plus, it’s a one-pot meal, weekday meal - WIN!

Healthy Slow Cooker Grass-Fed Beef Stew by Alavita Prenatal Nutrition

Cinnamon Sweet Potato Beef Stew


  • 1 pound grass-fed chuck steak, ask butcher to cube and trim off fat for you

  • 2 large carrots, cut into 1/4” thick rounds

  • 2 large sweet potatoes, largely diced

  • 1 cup pitted prunes

  • 1 large orange, peeled and diced

  • 1 large yellow onion, diced 

  • 1 tsp cinnamon

  • 1 tsp ground ginger

  • 2 tsp sea salt 

  • 1 tsp ground paprika 

  • 1/2 cup orange juice

  • 1/2 cup red wine

  • 3 cups bone broth 

  • Optional: Sprinkle of crushed red peppers

  • Fresh parsley for garnish 


  1. Combine all ingredients, except parsley, in your slow cooker and mix well, making sure vegetables and meat are completely submerged.

  2. Cook on low for 6-8 hours or on high for 3-4 hours (the beauty of slow cookers is that they’re so forgiving, no need to stress about timing - make it work for your schedule).

  3. Taste for salt and adjust as desired. Serve with a sprinkle of fresh parsley.

Hope this recipe sweetens and warms your winter evenings.