Go Back
- 2 lbs lean beef chuck - 2 large sweet potatoes - 3 carrots - 1 large onion - 3 cloves garlic - 4 cups beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 teaspoon cumin - 2 bay leaves - Salt and pepper - Olive oil for searing - Fresh parsley for garnish The heart of this stew lies in its ingredients. First, I choose lean beef chuck. It gives the stew a rich flavor and tender texture. I cut it into 1-inch cubes. This size allows the beef to cook evenly. Next, sweet potatoes bring sweetness and nutrients. I peel and dice two large ones. Carrots add color and crunch. Three sliced carrots work well in this dish. Onions and garlic create a strong base. I chop one large onion and mince three cloves of garlic. They offer depth to the flavor. The liquid base is essential. I use four cups of beef broth for richness. One tablespoon of Worcestershire sauce adds a savory kick. For herbs, I mix in one teaspoon of dried thyme and smoked paprika. They enhance the taste with warm notes. One teaspoon of cumin adds an earthy flavor. I also toss in two bay leaves for aroma. A pinch of salt and pepper rounds out the seasoning. For cooking, I like to sear the beef in two tablespoons of olive oil. This step adds extra flavor. Finally, I garnish with fresh parsley. It brightens the dish and makes it look appealing. Each ingredient plays a key role in making this stew hearty and satisfying. First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add 2 lbs of lean beef chuck, cut into 1-inch cubes. Sear the beef until it turns brown on all sides, which takes about 5-7 minutes. This step adds great flavor to the stew. After searing, transfer the beef into your slow cooker. In the same skillet, add 1 large chopped onion and 3 cloves of minced garlic. Sauté these for about 2-3 minutes until they smell great and soften a bit. Next, add 3 sliced carrots and 2 large diced sweet potatoes. Cook these for another 3-4 minutes to bring out their sweetness. Now, transfer all the veggies to the slow cooker with the beef. Pour in 4 cups of beef broth and 1 tablespoon of Worcestershire sauce into the slow cooker. This broth is key for a rich taste. Next, sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and 1 teaspoon of cumin. Don’t forget to add salt and pepper to taste. Finally, toss in 2 bay leaves for extra flavor. Stir everything together well. Set your slow cooker to low for 7-8 hours or high for 4-5 hours. The beef should be tender, and the sweet potatoes should be cooked through when done. The longer you cook, the better the flavors will blend. Once cooking is complete, taste the stew and adjust the seasoning if needed. Make sure to remove the bay leaves before serving. Ladle the hearty beef and sweet potato stew into bowls. Garnish with fresh parsley for a pop of color. Enjoy your meal! To get the best stew, start by browning the beef. Heat olive oil in a skillet. Add the beef cubes and let them sear without moving them too much. This gives a nice crust. Aim for 5-7 minutes until brown on all sides. This step adds great flavor. Seasoning is key. Sprinkle salt and pepper on the beef before browning. This helps it absorb flavor right from the start. Once seared, move the beef to your slow cooker. Want to spice things up? Consider adding more spices. A pinch of chili powder can add heat. If you like a smoky taste, add a bit more smoked paprika. A dash of cinnamon can also add warmth and depth. Fresh herbs elevate the taste. I like using fresh thyme or rosemary. Add them during the last hour of cooking. This keeps their flavor bright and fresh. Pair your stew with crusty bread. It soaks up all the rich broth. A simple green salad on the side adds crunch. For presentation, serve the stew in rustic bowls. Garnish with fresh parsley. This adds color and a fresh taste. A sprinkle of black pepper on top looks nice too. {{image_2}} You can mix up the veggies in this stew. Try using parsnips or butternut squash. Both add a nice touch. For the beef, you can use brisket or round steak. Each cut brings a different flavor and texture. If you need a gluten-free meal, check your Worcestershire sauce. Some brands add gluten. You can also add beans for more protein. Chickpeas or black beans work great in this stew. Want some heat? Add diced chili peppers to the mix. They will give your stew a spicy kick. For a sweeter or smoky taste, use more sweet potatoes or add smoked paprika. Both options will change the stew's vibe while keeping it delicious. You can keep the stew in the fridge for up to four days. Store it in an airtight container. This helps keep it fresh and tasty. Make sure it cools down before sealing. You can freeze the stew both before or after cooking. If you freeze it before, let it cool first. Use a freezer-safe container. For after cooking, chill the stew. Then, divide it into portions. When you want to eat it, thaw it overnight in the fridge. To reheat, heat it on the stove or in the microwave until hot. The best way to reheat is on the stove. Use low heat for even warming. Stir often to prevent sticking. If using a microwave, cover the bowl. Heat it in short bursts, stirring in between. This keeps the stew from overcooking. Yes, you can prepare this stew a day or two ahead. Just let it cool, then store it in the fridge. When ready to eat, reheat in a pot over low heat. This stew actually tastes better the next day as the flavors blend more. If you need a substitute, try vegetable broth or chicken broth. You can also use water with added seasonings like soy sauce for flavor. Keep in mind, the taste may differ slightly, but it will still be tasty. Check the beef after the cooking time. It should break apart easily with a fork. If it is tough, let it cook longer. The slow cooker does wonders in making beef tender, so patience is key. Yes, you can use sweet potatoes with skin. Just scrub them well to remove dirt. The skin adds extra fiber and nutrients. However, peeling them gives a smoother texture in the stew. To thicken your stew, you can mash some sweet potatoes against the side of the pot. Another option is to mix a tablespoon of cornstarch with cold water and stir it in. Let it cook for a few more minutes until thickened. This blog post covered everything you need for a hearty beef stew. We discussed key ingredients like beef, sweet potatoes, and spices. I shared how to prepare and cook them step-by-step. You learned tips to enhance flavor and make substitutions based on your needs. Stew storage and reheating tips ensure delicious leftovers. Try this recipe to warm your home and satisfy your taste buds. Enjoy!

Slow Cooker Beef and Sweet Potato Stew

Dive into the comfort of hearty beef and sweet potato bliss with this delicious slow cooker recipe! This stew combines tender beef, sweet potatoes, and flavorful spices for a satisfying meal that's perfect for any occasion. With minimal prep and maximum flavor, it's a family favorite. Ready to savor this wholesome stew? Click through to explore the full recipe and enjoy warming up your table!
Print Recipe Pin Recipe

Ingredients
  

2 lbs lean beef chuck, cut into 1-inch cubes

2 large sweet potatoes, peeled and diced

3 carrots, sliced

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon cumin

2 bay leaves

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the cubed beef and sear until browned on all sides, about 5-7 minutes. Transfer the beef to the slow cooker.

    Prepare the Vegetables: In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until fragrant and slightly softened. Add the carrots and sweet potatoes, cooking for an additional 3-4 minutes. Transfer to the slow cooker.

      Add Flavoring: Pour in the beef broth and Worcestershire sauce. Add the dried thyme, smoked paprika, cumin, bay leaves, and season with salt and pepper. Stir to combine all the ingredients in the slow cooker.

        Slow Cook: Set the slow cooker on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the sweet potatoes are cooked through.

          Final Touch: Once done, taste and adjust seasoning if necessary. Remove bay leaves before serving.

            Serve: Ladle the hearty beef and sweet potato stew into bowls and garnish with fresh parsley.

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

                - Presentation Tips: Serve the stew in rustic bowls with a sprinkle of fresh parsley on top. Pair with crusty bread for dipping!