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- 2 lbs beef chuck, cut into 1-inch cubes - 2 medium sweet potatoes, peeled and diced - 1 large onion, chopped - 3 cloves garlic, minced - 3 carrots, sliced - 2 stalks celery, diced - 4 cups beef broth - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish When I make Beef & Sweet Potato Stew, I start with fresh, quality ingredients. The beef chuck works best as it becomes tender during cooking. Sweet potatoes add a nice sweetness, balancing the savory beef. I always chop my onion and garlic finely; they bring great flavor. I like to add carrots and celery for extra texture and taste. The beef broth is key for depth. Tomato paste gives a rich base, while thyme and smoked paprika add warmth. I season with salt and pepper to enhance all the flavors. Lastly, I finish the stew with fresh parsley for a pop of color and freshness. When you gather these ingredients, remember that quality matters. Fresh veggies and good cuts of meat make a big difference. This will lead to a hearty, comforting stew you will love. - Browning the Beef Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 2 lbs of beef chuck with salt and pepper. Brown the beef cubes in batches, cooking each side for about 5 minutes. This step adds great flavor. Once browned, remove the beef and set it aside. - Sautéing Onion and Garlic In the same skillet, add the chopped onion and 3 minced garlic cloves. Sauté for 2-3 minutes until the onion turns translucent. This step builds the base of flavor for your stew. - Combining Ingredients in Slow Cooker In your slow cooker, combine the browned beef, sautéed onion, and garlic. Add 2 medium sweet potatoes (peeled and diced), 3 sliced carrots, and 2 stalks of diced celery. Pour in 4 cups of beef broth and add 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Stir everything well to mix the flavors. - Cooking Times and Settings Cover the slow cooker and set it to low for 8 hours or high for 4 hours. The beef should become tender, and the vegetables will cook through during this time. - Taste and Adjust Seasoning After cooking, taste the stew and adjust the seasoning. Add more salt and pepper as needed. This step ensures the flavors are just right. - Serving Suggestions Serve the stew hot. Garnish with fresh parsley for a pop of color and added flavor. Enjoy this hearty meal with crusty bread or over rice. Adjusting Broth Levels To get a great stew, you need the right amount of broth. If your stew is too thick, add more beef broth. Start with half a cup, then mix well. If it’s too thin, let it cook a bit longer with the lid off. This helps the liquid reduce and thicken. Thickening the Stew You can thicken your stew easily. One way is to mash some sweet potatoes against the side of the slow cooker. This adds body to the dish. Another trick is to mix a tablespoon of cornstarch with cold water. Stir this mix in during the last 30 minutes of cooking. Adding Herbs or Spices Herbs and spices can make your stew pop. Try adding bay leaves or oregano for extra depth. Fresh herbs like parsley can brighten the dish when served. Remember to adjust these flavors based on your taste. Marinating the Beef Marinating the beef adds flavor before cooking. Use a simple mix of olive oil, salt, and pepper. Let the beef sit in this mix for at least 30 minutes. You can even add garlic or thyme for more flavor. This step makes a big difference in taste. Choosing the Right Slow Cooker Not all slow cookers are the same. Choose one that holds at least 6 quarts for this recipe. This size allows space for the beef and veggies. Make sure to check that the lid fits well. A tight lid keeps moisture in. Timing and Temperature Considerations Cooking time is key. For tender beef, cook on low for 8 hours. If you're short on time, use high for 4 hours. Always check the beef's tenderness before serving. If it’s not soft, let it cook longer. {{image_2}} You can use other cuts of beef for this stew. Rump roast or brisket works well too. These cuts add great flavor but may need longer cooking times. Just ensure the meat is tender before serving. Feel free to mix in your favorite veggies. Parsnips, turnips, or even green beans can add fun flavors. You can also use frozen vegetables if you are short on time. Just add them in the last hour of cooking. If you want a sweeter taste, try adding more sweet potatoes or a splash of maple syrup. For a savory twist, include Worcestershire sauce or balsamic vinegar. Adjusting these flavors can make a big difference. Add different spices for a global touch. For a Mexican flair, toss in cumin and chili powder. For an Italian vibe, try adding oregano and basil. Changing your spices can lead to exciting new flavors. This stew is naturally gluten-free! Just ensure your beef broth is gluten-free too. Always check labels when buying ingredients to stay safe. For a paleo version, skip the tomato paste and use fresh tomatoes instead. This makes the stew lighter but still tasty. Also, replace the beef broth with homemade broth for a fresh twist. - Refrigerating the Stew Store the stew in an airtight container. Keep it in the fridge for up to 3 days. Let the stew cool before sealing it. This helps keep the flavors fresh and prevents sogginess. - Freezing for Future Meals For longer storage, freeze the stew. Use freezer-safe containers or bags. It can last for up to 3 months in the freezer. Make sure to leave space at the top of the container. The stew will expand as it freezes. - Best Methods for Reheating The best way to reheat is on the stove. Place the stew in a pot over low heat. Stir occasionally to heat evenly. You can also use a microwave. Heat in short bursts, stirring in between to avoid hot spots. - Maintaining Flavor and Texture Add a splash of broth or water when reheating. This keeps the stew moist and flavorful. Taste and adjust the seasoning if needed after reheating. - How Long Does It Last in the Refrigerator? The stew lasts about 3 days in the fridge. If you see any signs of spoilage, toss it out. Trust your senses; if it smells off, don’t eat it. - Freezer Lifespan In the freezer, it can last up to 3 months. Be sure to label containers with the date. This helps you keep track of freshness. You can thicken your stew without flour. Here are a few tips: - Cornstarch Slurry: Mix cornstarch with cold water. Stir this mixture into the stew during the last 30 minutes of cooking. - Mashed Sweet Potatoes: Before serving, mash a portion of the sweet potatoes in the stew. This adds body and flavor. - Pureed Vegetables: Blend some of the cooked veggies with a bit of broth. Stir this back into the stew for thickness. - Reduce Liquid: Cook the stew with the lid off during the last hour. This helps some liquid evaporate, making the stew thicker. Yes, you can use other potatoes. Here are some good substitutes: - Yukon Gold: These potatoes are creamy and will add a nice texture. - Red Potatoes: They hold their shape well and add color. - Russet Potatoes: They become fluffy when cooked, giving a different texture. - Parsnips: If you want something unique, parsnips can add a sweet, earthy flavor. You can keep beef stew leftovers safely for up to 3 days in the fridge. Follow these storage tips: - Cool Down: Let the stew cool down before storing. This helps prevent bacteria growth. - Airtight Containers: Store the stew in airtight containers. This helps keep it fresh and prevents odors. - Label: Write the date on the container. This helps you remember when you made it. If you want to keep it longer, freeze the stew. It can last up to 3 months in the freezer. When reheating, make sure it reaches a safe temperature of 165°F. This blog provides a simple way to make beef stew. We covered the key ingredients and steps. I shared tips to improve flavor and texture. You can adjust the recipe to fit your needs. Storing leftovers is easy, too. With these guidelines, your stew will be tasty and satisfying. Embrace your creativity and enjoy making it many times. Happy cooking!

Beef & Sweet Potato Stew (Slow Cooker)

Warm up your dinner table with this hearty beef and sweet potato stew! This comforting recipe features tender beef, sweet potatoes, carrots, and savory broth, making it the ultimate cozy dish for any occasion. Perfect for slow cooking, this stew is easy to prepare and will fill your home with delicious aromas. Click through to explore the full recipe and learn how to create a meal your family will love!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

2 medium sweet potatoes, peeled and diced

1 large onion, chopped

3 cloves garlic, minced

3 carrots, sliced

2 stalks celery, diced

4 cups beef broth

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

In a large skillet, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches for about 5 minutes per side until they're nicely caramelized. Remove and set aside.

    In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until the onion is translucent.

      In the slow cooker, combine the browned beef, sautéed onion, and garlic with diced sweet potatoes, carrots, celery, beef broth, tomato paste, thyme, and smoked paprika. Stir well to combine.

        Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.

          Taste and adjust seasoning with salt and pepper as needed.

            Serve hot, garnished with fresh parsley for a touch of color and flavor.

              Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6