Tuesday, January 28, 2020

Crockpot Sweet Potato Stew

A delicious, hearty, and healthy sweet potato stew made within the crockpot (slow cooker). This stew is full of sweet potatoes, carrots, celery, corn, tomatoes, beef, and many of seasoning!

Pair this sweet potato stew alongside an easy salad like this winter salad or this Italian salad. Homemade dinner rolls or crusty bread rolls also bring an excellent side!

Crockpot Sweet Potato Stew
Crockpot Sweet Potato Stew

Sweet potatoes are handily my favorite veggie. They’re extremely versatile — baked sweet potatoes, stuffed sweet potatoes, and sweet potato burrito bowls are a couple of of the various ways we enjoy them.

So I made a decision to mix one among my favorite weather recipes (stew) with my favorite veggie which is how this sweet potato stew came to be. 

Not only is it full of flavor and hearty texture, it’s also so simple to form . Besides a touch of chopping, it’s a “dump it all into the crockpot and ditch it” quite meal!

Crockpot Sweet Potato Stew

INGREDIENTS :

  • 1/4 cup chopped celery
  • 1 small yellow onion
  • 8 ounce bag mini carrots
  • 2 tablespoons flour
  • 1/2 teaspoon each seasoned salt and pepper
  • 3 cups (~2 potatoes) medium-sized sweet potatoes chopped
  • 1 can (15 ounces) corn, I use fire-roasted (or use frozen sweet corn or cut it off the cob!)
  • 1 can (14.5 ounces) diced tomatoes, I use fire-roasted
  • 1 pound beef chuck roast, cut into cut into 1/2-inch chunks (can use pre-cut stew meat for super quick prep)
  • 1 bay leaf
  • 1 teaspoon minced garlic
  • 1/2 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley
  • 2 beef boullion cubes
  • 1 cup water
  • Optional: fresh flat leaf parsley

INSTRUCTIONS :

  1. Grease a slow cooker with non-stick spray. I use a 6-quart crockpot.
  2. Peel and chop the sweet potatoes into large chunks. Measure to get a heaping 3 cups and place in the prepared slow cooker.
  3. Add in the chopped celery, chopped onion, the bag of carrots, drained can of corn (I buy corn that is fire-roasted and it adds so much flavor! It's right by regular canned corn in the grocery store) and undrained can of diced tomatoes.
  4. Toss together the flour, seasoned salt, and pepper. Toss the cut meat (cut in 1 inch cubes if not pre-cut) in the flour mixture until well coated.
  5. Place the coated meat in the slow cooker on top of all the vegetables. You do not need to pre-cook the meat at all.
  6. Add in the bay leaf, minced garlic, paprika, Worcestershire sauce, and fresh parsley. (I coarsely chop parsley and pack it in a tablespoon to get that measurement.)
  7. Crumble in the boullion cubes and the water.
  8. Stir everything together and try to submerge the meat below the veggies to keep it as tender as possible. Cover and cook on low for 7-9 hours or high for 5-7 hours or until the sweet potatoes and vegetables are tender and the meat is cooked through and tender. All slow cookers cook at different temperatures. Mine takes about 8 hours on low and I don't typically cook stews on high because I find them to be more flavorful (meat more tender) after slow cooking all day! If you are home, occasionally stir the stew throughout the day.
  9. When ready to serve, remove the bay leaf.
  10. Stir the ingredients together and slightly mash the tender sweet potatoes in the crockpot. This gives it a chunkier and thicker stew consistency and it's delicious!
  11. If desired top with some fresh parsley and enjoy!

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