Sweet Potato Stew
A hearty and comforting stew featuring tender beef, vibrant vegetables, and the natural sweetness of sweet potatoes.
Equipment
- Crock-Pot or slow cooker
- Large Bowl
Ingredients
- Cooking spray
- 1 lb. beef chuck roast (cut into ½-inch chunks)
- 2 Tbsp. flour
- ½ tsp. seasoned salt
- ½ tsp. pepper
- 3 cups chopped sweet potatoes
- ¼ cup chopped celery
- 1 small yellow onion (finely diced)
- 1 8-ounce bag baby carrots
- 1½ cups frozen corn
- 1 14.5-ounce can diced tomatoes
- 1 tsp. minced garlic
- ½ tsp. paprika
- 1 tsp. Worcestershire sauce
- 2 Tbsp. finely chopped fresh parsley
- 1 Tbsp. beef bouillon powder
- 1 cup water
Instructions
- Lightly coat your Crock-Pot with cooking spray.
- In a large bowl, toss beef chunks with flour, seasoned salt, and pepper.
- Place the beef into the Crock-Pot.
- Add chopped sweet potatoes, celery, onion, baby carrots, frozen corn, diced tomatoes, bay leaf, minced garlic, paprika, Worcestershire sauce, parsley, and beef bouillon powder.
- Pour in the water and mix well, ensuring the meat is submerged under the vegetables.
- Cover and cook on low for 7 to 9 hours or on high for 5 to 7 hours.
- Once done, remove the bay leaf, stir, and mash some sweet potatoes against the side of the pot to thicken the stew.
- Serve warm, garnished with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.