Description
This hearty Sweet Potato Stew is a comforting, slow-cooked dish featuring tender beef chuck roast, sweet potatoes, baby carrots, and a medley of vegetables and seasonings. Perfect for chilly days, this stew offers rich flavors and a thick, satisfying texture achieved by gently mashing some of the sweet potatoes. It’s an easy, nutritious meal ideal for family dinners.
Ingredients
Scale
Meat and Coating
- 1 pound beef chuck roast
- 2 tablespoons flour
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
Vegetables
- 3 cups chopped sweet potatoes
- 1/4 cup chopped celery
- 1 small yellow onion, finely diced
- 1 (8-ounce) bag baby carrots
- 1 1/2 cups frozen corn
- 1 (14.5-ounce) can diced tomatoes
Seasonings and Others
- 1 bay leaf
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 2 tablespoons finely chopped fresh parsley, plus extra for garnish
- 1 tablespoon beef bouillon powder
- 1 cup water
- Cooking spray
Instructions
- Prepare CrockPot: Lightly coat the Crock-Pot with cooking spray to prevent sticking and ensure easy cleanup.
- Prepare Beef: In a large bowl, toss the beef chuck roast pieces with flour, seasoned salt, and pepper until they are well-coated to help thicken the stew and add flavor.
- Add Ingredients: Place the coated beef into the slow cooker. Add chopped sweet potatoes, celery, finely diced yellow onion, baby carrots, frozen corn, diced tomatoes, bay leaf, minced garlic, paprika, Worcestershire sauce, fresh parsley, beef bouillon powder, and water. Stir gently to combine and make sure beef is submerged under the vegetables.
- Cook: Cover and cook on low for 7 to 9 hours or on high for 5 to 7 hours. Cooking on low is preferred for the best tenderness in both the beef and sweet potatoes.
- Finish: Before serving, remove the bay leaf. Stir the stew and gently mash some of the sweet potatoes within the stew to create a thicker, stew-like consistency.
- Serve: Ladle the stew into bowls and garnish with additional freshly chopped parsley if desired. Serve hot for a comforting meal.
Notes
- For best flavor, cook the stew on low heat to allow the beef and sweet potatoes to become very tender.
- Fresh parsley adds a bright, fresh flavor; substitute with dried parsley if fresh is unavailable (use about 1 tablespoon dried).
- You can add more water or broth if you prefer a thinner stew consistency.
- This stew can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
