Go Back
Easy Slow Cooker Sweet Potato Beef Stew

Easy Slow Cooker Sweet Potato Beef Stew

Cozy, savory, and slightly sweet, this slow cooker beef stew combines tender chuck roast with sweet potatoes, veggies, and warm spices for a dump-and-go dinner that cooks while you live your day.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 lb beef chuck roast, cut into 1 inch cubes trim excess fat if needed
  • 1.5 lb sweet potatoes, peeled and 1 inch cubed
  • 2 cup carrots, sliced
  • 1.5 cup yellow onion, chopped
  • 1 cup celery, sliced
  • 4 clove garlic, minced
  • 3 cup low-sodium beef broth
  • 14.5 oz diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1.5 tbsp Worcestershire sauce
  • 1 tbsp olive oil for searing
  • 2 leaf bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1.25 tsp kosher salt plus more to taste
  • 0.5 tsp ground black pepper plus more to taste
  • 2 tbsp cornstarch for slurry
  • 2 tbsp water to make slurry
  • 1 cup frozen peas no need to thaw
  • 0.25 cup fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Pat the beef dry. Season with 0.5 teaspoon salt and 0.25 teaspoon pepper from the listed amounts.
  • Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on 2 sides, about 5 to 7 minutes total. Transfer beef to the slow cooker.
  • Add sweet potatoes, carrots, onion, celery, and garlic to the slow cooker, spreading them around the beef.
  • Stir in beef broth, diced tomatoes, tomato paste, Worcestershire, thyme, smoked paprika, bay leaves, and the remaining salt and pepper.
  • Cover and cook on Low for 8 hours or on High for 4 to 5 hours, until the beef is fork-tender and sweet potatoes are soft.
  • Whisk cornstarch and water to make a smooth slurry. Stir into the stew along with the frozen peas. Turn to High and cook uncovered for 10 to 15 minutes until slightly thickened.
  • Remove bay leaves. Taste and adjust salt and pepper as needed. Garnish with parsley and serve warm.

Notes

For extra flavor, deglaze the searing pan with a splash of broth and add the browned bits to the slow cooker. To make it gluten-free, use a gluten-free Worcestershire sauce or substitute with tamari and a dash of apple cider vinegar. Leftovers keep 4 days refrigerated or 3 months frozen.