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Crockpot Beef Sweet Potato Stew Recipe

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★★★★★

4.4 from 82 reviews

This Crockpot Beef Sweet Potato Stew is a hearty, flavorful one-pot meal that combines tender slow-cooked beef chuck with naturally sweet potatoes and a medley of vegetables. Perfect for a comforting dinner with minimal hands-on time, this stew offers a balanced meal full of protein, fiber, and savory goodness. The slow cooking process transforms the beef into fork-tender perfection while the sweet potatoes naturally thicken the broth, creating a rich and satisfying stew perfect for leftovers or sharing with family.

Ingredients

Scale

Main Ingredients

  • 2 lbs beef chuck, cut into 1 ½-inch cubes
  • 2 tbsp olive oil
  • 4 cups beef broth
  • 3 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 3 large carrots, sliced into ½-inch rounds
  • 2 celery stalks, sliced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 2 tbsp fresh parsley, chopped (for garnish)

Spices and Seasonings

  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • Salt and pepper to taste

Optional Thickening

  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions

  1. Brown the Beef: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef chuck cubes in batches and sear each side for 2 to 3 minutes until they develop a nice brown crust. Season with salt and pepper during browning. Once browned, transfer the beef to the crockpot.
  2. Sauté the Aromatics: In the same skillet, add the diced onion, sliced celery, sliced carrots, and minced garlic. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and fragrant. This step builds flavor for the stew.
  3. Add Aromatics to Crockpot: Transfer the sautéed vegetable mixture on top of the browned beef in the crockpot.
  4. Combine All Ingredients: Add the cubed sweet potatoes, dried thyme, dried rosemary, bay leaves, paprika, tomato paste, and beef broth to the crockpot. Stir gently to combine all ingredients evenly.
  5. Start Cooking: Cover the crockpot and cook on LOW for 8 hours or on HIGH for 4 hours. The goal is for the beef to become fork-tender and the vegetables to be soft and flavorful.
  6. Optional Thickening: If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew during the last 30 minutes of cooking, allowing it to thicken the broth.
  7. Finish and Serve: Remove the bay leaves from the stew. Stir and taste to adjust salt and pepper as needed. Garnish with freshly chopped parsley, ladle into bowls, and serve hot with your choice of sides.

Notes

  • Browning the beef is essential for deep flavor development—don’t skip it.
  • Cut sweet potatoes into 1-inch cubes to prevent them from turning mushy during cooking.
  • Be sure to taste the stew before serving and adjust the seasoning accordingly.
  • Avoid overcrowding the crockpot to ensure even cooking of all ingredients.
  • For best results, prepare chopped vegetables and browned beef ahead of time to reduce prep on cooking day.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently to preserve texture and flavor, adding broth if needed to loosen the stew.

Keywords: Crockpot, Beef Stew, Sweet Potato, Slow Cooker, Comfort Food, One-Pot Meal, Hearty Stew

Find it online: https://frommamamaya.com/crockpot-beef-sweet-potato-stew-recipe/