Slow Cooker Beef Sweet Potato Stew Hearty and Satisfying

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• 0.5 teaspoon ground cumin
• to taste salt and pepper
• 2 tablespoons olive oil
• for garnish fresh parsley

Instructions

1. In a large skillet over medium heat, add olive oil. Once hot, add the beef cubes, seasoning them with salt and pepper. Brown the beef on all sides for about 5-7 minutes, then transfer to the slow cooker.
2. In the same skillet, add the diced onion and carrots, cooking them until the onion is soft and translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
3. Transfer the onion and carrot mixture to the slow cooker and add the cubed sweet potatoes.
4. Pour in the beef broth, diced tomatoes (with their juice), and add the tomato paste, thyme, paprika, and cumin. Stir everything together to ensure the ingredients are well combined.
5. Cover the slow cooker and set it on low for 6-8 hours or high for 4-5 hours, until the beef is tender and the sweet potatoes are cooked through.
6. Once cooked, taste and adjust seasoning with salt and pepper if necessary.
7. Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.