Sweet Potato Stew

Sweet Potato Stew is a rich, slow-cooked dish packed with tender sweet potatoes, carrots, celery, corn, tomatoes, beef, and flavorful seasonings!

Prep Time25

Cook Time8

Total Time8 25

Course: Dinner

Cuisine: American

Keyword: sweet potato stew

Servings: servings

Cost: $18.90

Ingredients

Cooking spray
1 pound beef chuck roast cut into 1/2-inch chunks (or pre-cut stew meat for super quick prep)
2 tablespoons flour
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
3 cups chopped sweet potatoes see note 1
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
1 teaspoon Worcestershire sauce
2 tablespoons finely chopped fresh parsley see note 2
1 tablespoon beef bouillon powder
1 cup water

US - Metric

Instructions

Lightly coat the Crock-Pot with cooking spray.
In a large bowl, toss the beef with flour, seasoned salt, and pepper until well coated.
Place the beef in the slow cooker. Add the remaining ingredients and stir everything together. Make sure the meat is submerged under the vegetables.
Cover and cook on low for 7–9 hours or on high for 5–7 hours, until the sweet potatoes and beef are very tender. For best results, cook on low.
Before serving, remove bay leaf. Stir everything together and gently mash some of the sweet potatoes to thicken the stew.
Garnish with additional fresh parsley if desired.

Video

Notes

Note 1: Peel the sweet potatoes and cut them into 1-inch chunks. Measure 3 heaping cups.

Note 2: Feel free to add more parsley at the end for extra freshness.

Instant Pot Instructions: Add everything to the Instant Pot and set to “manual” for 35 minutes. Let it release naturally for 10 minutes, then do a quick release.

Storage: Store Sweet Potato Stew in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Nutrition