Description
Sweet Potato Stew is a rich, slow-cooked dish packed with tender sweet potatoes, carrots, celery, corn, tomatoes, beef, and flavorful seasonings!
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
- Step: Lightly coat the Crock-Pot with cooking spray.
- Step: In a large bowl, toss the beef with flour, seasoned salt, and pepper until well coated.
- Step: Place the beef in the slow cooker. Add the remaining ingredients and stir everything together. Make sure the meat is submerged under the vegetables.
- Step: Cover and cook on low for 7–9 hours or on high for 5–7 hours, until the sweet potatoes and beef are very tender. For best results, cook on low.
- Step: Before serving, remove bay leaf. Stir everything together and gently mash some of the sweet potatoes to thicken the stew.
- Step: Garnish with additional fresh parsley if desired.
Notes
Peel the sweet potatoes and cut them into 1-inch chunks. For Instant Pot: Add everything to the Instant Pot and set to “manual” for 35 minutes. Let it release naturally for 10 minutes, then do a quick release.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 406 kcal
- Sugar: 12 g
- Sodium: 261 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 8 g
- Protein: 26 g
- Cholesterol: 78 mg