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- 1.5 lbs beef chuck, cut into 1-inch cubes - 2 medium sweet potatoes, peeled and cubed - 2 carrots, sliced - 1 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 - 1/2 teaspoon ground cumin - 2 tablespoons olive oil - Fresh parsley - Salt and pepper to taste I love using beef chuck for this stew. It has great flavor and gets nice and tender. Sweet potatoes add a touch of sweetness, while carrots and onions add depth. Garlic brings a lovely aroma. Don't skip out on the broth and tomatoes. They create a rich base for the stew. The spices are key, too. Thyme gives it an earthy taste, while paprika adds warmth. A hint of cumin rounds it all out. Olive oil is essential for browning the beef and veggies. Lastly, fresh parsley adds a pop of color on top. First, you need to season the beef. Use salt and pepper on the beef cubes. Heat olive oil in a skillet over medium heat. When the oil is hot, add the beef cubes. Brown the beef on all sides for about 5 to 7 minutes. This step adds great flavor. Once browned, transfer the beef to the slow cooker. In the same skillet, add the diced onion and sliced carrots. Cook them for about 3 to 4 minutes. You want the onion to be soft and clear. Now, add the minced garlic to the pan. Cook for one more minute. The garlic should smell fragrant. After that, transfer the onion and carrot mix to the slow cooker. Next, add the cubed sweet potatoes to the slow cooker. Pour in the beef broth and diced tomatoes with their juice. Add the tomato paste, thyme, paprika, and cumin. Make sure to stir everything well. This helps mix the seasoning evenly. Now it's time to set the slow cooker. You can choose low for 6 to 8 hours or high for 4 to 5 hours. The beef should be tender, and the sweet potatoes should be soft. Check the stew for tenderness before serving. Browning the beef adds deep flavor to your stew. Heat olive oil in a skillet. Add the beef cubes and sprinkle with salt and pepper. Brown the meat for about 5-7 minutes. This step makes your stew rich and tasty. After cooking, taste the stew before serving. You may want to adjust seasoning. Add more salt or pepper if needed. A little tweak can make a big difference. To make sure the beef and sweet potatoes are tender, set your slow cooker right. For low heat, cook for 6-8 hours. For high heat, aim for 4-5 hours. Check the beef with a fork. It should fall apart easily when done. If your slow cooker has different settings, keep an eye on the time. Some cook faster than others. Adjust your cooking time if needed. Adding herbs and spices boosts the flavor. Try using dried thyme, paprika, and cumin. These spices work well with beef and sweet potatoes. You can also experiment with other ingredients. Consider adding bell peppers or celery for more crunch. Fresh herbs like rosemary or bay leaves can add a nice touch. Feel free to explore! {{image_2}} You can change the meat in this stew. Try chicken or turkey instead of beef. Both options work well and make the dish lighter. You can also swap in different veggies. Parsnips or regular potatoes add a fun twist to the flavor. For gluten-free options, use gluten-free broth and check your tomato paste. Most brands are safe, but always read the label. If you want a low-sodium stew, use low-sodium broth and canned tomatoes. This keeps the taste while being kinder to your salt intake. Want to spice things up? Add some chopped peppers to the slow cooker. Jalapeños or bell peppers give a nice kick. You can also try different spices. A dash of chili powder or rosemary can change the flavor profile. Experiment and find what you love! To store leftovers, let the stew cool first. Place it in airtight containers. Make sure to leave some space at the top, as liquids can expand when frozen. Glass or plastic containers work great. Label each container with the date and contents. This way, you’ll know what you have and when it was made. For long-term storage, freezing is best. Divide the stew into portions. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. To reheat, thaw it in the fridge overnight. Heat in a pot over low heat or in the microwave until hot. Stir occasionally for even heating. In the fridge, the stew lasts about three to four days. Make sure to store it properly. If you freeze it, it can remain safe to eat for about three months. Always check for signs of spoilage before eating. If it smells off or looks strange, toss it out. You can cook the stew for 6-8 hours on low. If you are short on time, cook it for 4-5 hours on high. The low setting gives the beef time to get tender. The high setting works too, but it may not be as soft. Yes, you can use frozen beef and vegetables. However, this may change how the stew tastes. Frozen beef may not brown as well. This step adds flavor. Frozen veggies can also be mushy after cooking. Fresh ingredients usually give the best results. This stew pairs well with crusty bread. It can soak up the tasty broth. You might also enjoy it with a simple green salad. The fresh crunch balances the hearty stew. Rice or quinoa can be good sides too. They add a nice texture. Yes, you can make this stew on the stovetop. Use a large pot instead of a slow cooker. Brown the beef first, then add the veggies and liquids. Simmer on low heat for about 1.5 to 2 hours. Check for tenderness before serving. This article covered everything you need for a delicious beef sweet potato stew. We discussed key ingredients like beef chuck, sweet potatoes, and spices. I shared step-by-step instructions, tips for perfecting your stew, and ways to adapt it for different diets. With these insights, you can create a hearty meal your family will love. Try mixing things up with new ingredients or spices. Enjoy cooking, and make this stew your own!

Slow Cooker Beef Sweet Potato Stew

Enjoy a hearty meal with this delicious Slow Cooker Beef Sweet Potato Stew! Packed with tender beef, nourishing sweet potatoes, and a medley of spices, this easy recipe is perfect for busy days. Just toss the ingredients into your slow cooker and let it do the work while you relax. Ready in 7-8 hours, it's comfort food at its best! Click through for the full recipe and make this warm, flavorful stew for your dinner table tonight.
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Ingredients
  

1.5 lbs beef chuck, cut into 1-inch cubes

2 medium sweet potatoes, peeled and cubed

2 carrots, sliced

1 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

1/2 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

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.

    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.

      Transfer the onion and carrot mixture to the slow cooker and add the cubed sweet potatoes.

        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.

          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.

            Once cooked, taste and adjust seasoning with salt and pepper if necessary.

              Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.

                Prep Time: 15 mins | Total Time: 7-8 hrs | Servings: 6