Description
This hearty Sweet Potato Stew combines tender beef chuck roast with sweet potatoes, vegetables, and a savory blend of spices, slow-cooked to perfection. Rich and comforting, this stew is perfect for a cozy meal and delivers a nutritious balance of protein, fiber, and vitamins.
Ingredients
Scale
Main Ingredients
- Cooking spray
- 1 pound beef chuck roast
- 2 tablespoons flour
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 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
- 1 bay leaf
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon beef bouillon powder
- 1 cup water
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 with flour, seasoned salt, and pepper until it is evenly coated. This helps to thicken the stew as it cooks.
- Add Ingredients: Place the coated beef in the slow cooker. Add the chopped sweet potatoes, celery, diced onion, baby carrots, frozen corn, diced tomatoes (with juice), bay leaf, minced garlic, paprika, Worcestershire sauce, chopped fresh parsley, beef bouillon powder, and water. Stir everything together thoroughly, making sure the beef is submerged under the vegetables for even cooking.
- Cook: Cover and cook on low for 7 to 9 hours, or on high for 5 to 7 hours. The best results come from cooking on low heat, as this allows the flavors to develop deeply and the beef and sweet potatoes to become very tender.
- Finish: Before serving, remove and discard the bay leaf. Stir the stew and gently mash some of the sweet potatoes within the pot to thicken the stew’s consistency.
- Serve: Ladle the stew into bowls and garnish with additional fresh parsley if desired, adding a pop of color and fresh flavor.
Notes
- For a thicker stew, mash more of the sweet potatoes or add a little more flour during step 2 when coating the beef.
- Fresh parsley can be substituted with dried parsley if fresh is unavailable; use about 1 tablespoon dried.
- Using low heat cooking is preferred for deeper flavor and tender texture.
- This stew tastes even better the next day when reheated, as the flavors continue to meld.
