Sweet Potato Stew Recipe
A hearty and flavorful Sweet Potato Stew featuring tender beef chunks, sweet potatoes, and a medley of vegetables slow-cooked to perfection. This comforting dish blends savory spices with fresh parsley and is perfect for cozy meals. It can be easily made in a Crock-Pot or an Instant Pot for quick preparation.
- Prep Time: 15 minutes
- Cook Time: 7-9 hours (slow cooker low) or 5-7 hours (slow cooker high) or 35 minutes (Instant Pot)
- Total Time: 7 hours 15 minutes (slow cooker low) or 5 hours 15 minutes (slow cooker high)
- Yield: 6 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Beef and Seasoning
- 1 pound beef chuck roast, cut into 1/2-inch chunks
- 2 tablespoons flour
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
Vegetables and Herbs
- 3 cups chopped sweet potatoes (peeled and cut into 1-inch chunks)
- 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
- 2 tablespoons finely chopped fresh parsley
Liquids and Additional Flavoring
- 1 teaspoon Worcestershire sauce
- 1 tablespoon beef bouillon powder
- 1 cup water
- Cooking spray (for coating the Crock-Pot)
Instructions
- Prepare the Slow Cooker: Lightly coat the Crock-Pot with cooking spray to prevent sticking and aid in easy cleanup.
- Coat the Beef: In a large bowl, toss the beef chunks with flour, seasoned salt, and pepper until they are evenly coated. This will help thicken the stew and add flavor.
- Combine Ingredients: Place the coated beef in the slow cooker. Add chopped sweet potatoes, celery, onion, baby carrots, frozen corn, diced tomatoes, bay leaf, minced garlic, paprika, Worcestershire sauce, fresh parsley, beef bouillon powder, and water. Stir gently to combine and ensure the beef is submerged under the vegetables for even cooking.
- Slow Cook: Cover and cook on low for 7 to 9 hours or on high for 5 to 7 hours. Cooking on low is recommended for the most tender beef and well-developed flavors. The stew is done when sweet potatoes and beef are very tender.
- Finalize the Stew: Before serving, remove the bay leaf. Stir the stew well and gently mash some of the sweet potatoes in the pot to naturally thicken the stew.
- Serve and Garnish: Serve hot, garnished with additional fresh parsley if desired for an extra burst of freshness.
Notes
- Peel sweet potatoes and cut them into 1-inch chunks. Measure 3 heaping cups for best texture.
- Feel free to add more fresh parsley at the end for an increased fresh herbal flavor.
- Instant Pot Alternative: Add all ingredients to the Instant Pot, set to ‘manual’ for 35 minutes, allow a natural pressure release for 10 minutes, then do a quick release.
- Storage: Store leftover stew in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
Keywords: Sweet Potato Stew, Slow Cooker Stew, Beef Stew, Comfort Food, Healthy Stew, Crock-Pot Recipe, Instant Pot Stew
Find it online: https://ellaeatsdaily.com/sweet-potato-stew-recipe/
