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- 2 lbs beef chuck - 2 large sweet potatoes - 1 onion - 3 cloves garlic - Dried thyme - Smoked paprika - Bay leaf - Salt and pepper - Olive oil - Beef broth - Carrots - Red bell pepper - Fresh parsley for garnish The stars of this stew are the beef and sweet potatoes. The beef chuck gives rich flavor, while sweet potatoes add sweetness. The onion and garlic bring a savory depth. For seasonings, I love using dried thyme and smoked paprika. They add warmth and a little smokiness. The bay leaf gives a lovely aroma. Salt and pepper finish the flavor. You need olive oil to brown the beef. Beef broth makes the base rich. Carrots and red bell pepper add color and nutrition. Fresh parsley is perfect for garnish. With these ingredients, you create a hearty and tasty stew. Each bite will be full of flavor and comfort. - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. - Sear 2 lbs of beef chuck until browned on all sides, about 5-7 minutes. - Once browned, transfer the beef to your slow cooker. - In the same skillet, add 1 diced onion and 3 minced garlic cloves. - Cook for 2-3 minutes until the onion is soft and fragrant. - Add this mix to the slow cooker on top of the beef. - Layer in 2 large cubed sweet potatoes, 2 chopped carrots, and 1 chopped red bell pepper. - Pour in 4 cups of beef broth. - Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, salt, and pepper to taste. - Add 1 bay leaf for extra flavor. - Gently mix all ingredients, ensuring they are well combined. - Cover the slow cooker and set it on low heat. - Cook for 6-8 hours until the beef is tender and the sweet potatoes are soft. - Check the stew occasionally to ensure it’s cooking well. - After cooking, taste the stew and adjust the seasoning if needed. - Remove the bay leaf before serving. - Ladle the stew into bowls and garnish with chopped fresh parsley for a beautiful finish. To make your stew shine, use fresh herbs and spices. I love adding dried thyme and smoked paprika. They give the stew a rich taste. You can also use high-quality beef broth. This adds depth to the flavor. Always taste and adjust the seasoning as you go. Slow cooking is key for tender beef. The long cooking time breaks down tough fibers. Check your stew after 6 hours. The beef should be fork-tender. If it needs more time, let it cook longer. Every slow cooker is a bit different. Don’t forget about the veggies! Sweet potatoes and carrots need time to soften. Cut them into even pieces to ensure they cook evenly. Add them to the pot at the right time. This way, they stay tender but not mushy. Choose firm vegetables for the best texture. Bell peppers and onions add a nice crunch to each bite. {{image_2}} You can change the beef chuck for other proteins. Chicken works well and cooks faster. Pork also adds a nice twist to the dish. Swap sweet potatoes for regular potatoes if you prefer. You can also add peas or corn for extra color and nutrition. If you need a gluten-free option, use gluten-free beef broth. Most of the ingredients are naturally gluten-free. You can also lower the salt by using low-sodium broth. This keeps it tasty without too much sodium. Want to add some heat? Try adding a pinch of cayenne pepper. For a unique taste, mix in some black beans. They add protein and a creamy texture. Fresh herbs like cilantro can brighten the stew, too. To store your beef and sweet potato stew properly, let it cool first. Use airtight containers to keep it fresh. It can last in the fridge for about 3 to 4 days. Always check for any off smells or changes in color before eating. If you want to freeze the stew, portion it into freezer-safe bags or containers. Leave some space for expansion. The stew can stay good in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. When reheating, you want to keep the flavor and texture right. The stovetop method works best. Heat it slowly on low, stirring often. If you use the microwave, do it in short bursts. Stir in between to heat evenly. Always taste before serving to adjust seasoning if needed. Yes, you can! You can use a pot on the stove or an oven. Here’s how: - Stovetop Method: After searing the beef, add all ingredients to a large pot. Bring to a boil, then reduce heat. Cover and simmer for about 2 to 3 hours. Stir occasionally. - Oven Method: After searing, transfer everything to a Dutch oven. Cover and cook in the oven at 325°F for 2 to 3 hours. Both methods will give you a tasty stew. Thickening your stew is easy. Here are a few options: - Cornstarch Slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the stew and cook until thick. - Flour: Sprinkle 1-2 tablespoons of flour directly in the pot. Stir well and let it simmer until thickened. - Mashed Sweet Potatoes: Mash a portion of the sweet potatoes directly in the stew. This adds thickness and flavor. Choose any method that fits your taste! Side dishes can enhance your meal. Here are some great options: - Crusty Bread: Perfect for dipping into the stew. - Green Salad: A fresh salad adds crunch and balance. - Steamed Vegetables: Broccoli or green beans complement the stew well. - Rice or Quinoa: These grains can soak up the delicious broth. These sides will create a complete and satisfying meal. Checking beef doneness is key to your stew. Look for these signs: - Tenderness: The beef should be fork-tender. If you can easily shred it, it's done. - Color: The meat should be dark brown and not pink. - Cooking Time: For slow cooking, aim for 6-8 hours on low heat. Using these indicators will ensure you have perfectly cooked beef in your stew. This blog post shared a great beef and sweet potato stew recipe. You learned the key ingredients and the step-by-step cooking process. I also provided tips for perfect flavor and texture. You saw ways to adapt the recipe for dietary needs and variations. Now you feel ready to make this hearty dish. Remember to enjoy the slow cooking and flavor building. Your kitchen will soon be filled with delicious aromas!

Beef & Sweet Potato Stew Slow Cooker

Warm up with this hearty Savory Beef & Sweet Potato Stew that’s perfect for any occasion! Made with tender beef, sweet potatoes, and colorful veggies, this slow-cooked dish is packed with flavor and comfort. Ideal for busy days, it cooks low and slow to develop rich tastes. Ready to delight your taste buds? Click through to discover this simple recipe and enjoy a delightful meal with family or friends!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

2 large sweet potatoes, peeled and cubed

1 onion, diced

3 cloves garlic, minced

4 cups beef broth

2 carrots, chopped

1 red bell pepper, chopped

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet over medium-high heat, add the olive oil. Once hot, sear the beef cubes until they're browned on all sides (about 5-7 minutes). Remove from heat and transfer to the slow cooker.

    In the same skillet, add the diced onion and garlic. Sauté for about 2-3 minutes until the onion is soft. Then, add to the slow cooker on top of the beef.

      Add the sweet potatoes, carrots, and red bell pepper to the slow cooker.

        Pour in the beef broth and sprinkle the thyme, smoked paprika, salt, and pepper over the ingredients. Add the bay leaf.

          Stir everything gently to combine, ensuring that the beef and vegetables are submerged in the broth.

            Cover the slow cooker, set it on low heat, and cook for 6-8 hours or until the beef is tender and the sweet potatoes are soft.

              Once cooked, taste the stew and adjust seasoning if necessary. Remove the bay leaf before serving.

                Ladle the stew into bowls and garnish with fresh parsley.

                  Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6