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- Beef and Vegetable Components - 1.5 lbs beef chuck, cut into 1-inch cubes - 2 medium sweet potatoes, peeled and diced - 2 carrots, sliced - 1 onion, chopped - 3 cloves garlic, minced - 1 cup peas (frozen or fresh) - Seasonings and Broth - 4 cups beef broth (low sodium) - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and pepper to taste - 2 tablespoons olive oil - Optional Garnishes - Fresh parsley, for garnish Gather these ingredients to make a hearty stew. The beef chuck gives a rich flavor. Sweet potatoes add sweetness and creaminess. Carrots and peas bring color and nutrition. The seasonings are key to a tasty dish. Thyme and smoked paprika add depth. The broth keeps everything moist. Olive oil helps to brown the beef. Don't skip the fresh parsley! It brightens the dish and adds a fresh touch. Have fun with these ingredients. Enjoy the cooking journey! To start, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add 1.5 pounds of beef chuck cut into 1-inch cubes. Season the beef with salt and pepper. Sear the beef on all sides until it is browned, which takes about 5 minutes. This step adds a deep flavor to the stew. After browning, transfer the beef to the slow cooker. In the same skillet, add 1 chopped onion, 3 cloves of minced garlic, and 2 sliced carrots. Sauté these for about 2 to 3 minutes. Cook until the onions turn soft and translucent. This step enhances the sweetness of the onions. Once done, add the mixture to the slow cooker with the beef. Next, take 2 medium sweet potatoes, peel them, and dice them into small pieces. Layer the diced sweet potatoes on top of the beef and vegetables in the slow cooker. This helps the flavors meld together as they cook. Now, in a separate bowl, mix 4 cups of low-sodium beef broth, 1 tablespoon of tomato paste, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin. Stir well to combine. Pour this broth mixture over the ingredients in the slow cooker. Cover it and set the cooker to low for 8 hours or high for 4 hours. The beef and sweet potatoes should be tender when done. About 30 minutes before serving, stir in 1 cup of peas, whether frozen or fresh. This adds a pop of color and sweetness. Taste the stew and adjust the seasoning with salt and pepper as needed. When ready, ladle the stew into bowls and garnish with fresh parsley for a nice touch. Enjoy your hearty meal! To make your stew taste great, start with good beef. I use beef chuck; it gets tender as it cooks. Sear the beef in olive oil to lock in the juices. Season it well with salt and pepper. This step helps build a rich flavor base. When you add the veggies, use onions and garlic. They add depth and aroma. Don't forget the spices! Dried thyme and smoked paprika bring warmth. Ground cumin adds a nice earthy touch. Mix all the flavors well before cooking. If you want a thicker stew, there are easy ways to do it. You can mash some sweet potatoes right in the pot. This adds body and creaminess. Another trick is to mix a bit of cornstarch with water. Stir it into the stew about 30 minutes before it’s done. Let it cook a little longer to thicken. If you like a chunky texture, just let it simmer uncovered for a while. This lets some liquid evaporate and makes the stew heartier. Slow cooking is all about patience. Cook on low for 8 hours for the best results. If you're short on time, you can set it to high for 4 hours. Make sure to keep the lid on while cooking. This helps retain heat and moisture. You can also add frozen peas late in the cooking. They brighten the dish and add color. Always taste and adjust seasoning before serving. A little extra salt or pepper can make a big difference. {{image_2}} You can swap out beef chuck for other meats. Try chicken thighs or turkey. Both work well. If you want a vegetarian stew, use mushrooms or lentils instead of beef. For sweet potatoes, you can use regular potatoes or butternut squash. They add a nice flavor too. If you don’t have a slow cooker, you can make this stew on the stove. Just bring everything to a boil in a pot. Then, reduce the heat and let it simmer. It should cook for about 1.5 to 2 hours. You can also use an Instant Pot for a quicker method. Cook on high pressure for about 35 minutes. In the fall, add some diced apples for a sweet twist. In winter, consider adding kale or spinach for extra greens. Fresh herbs like rosemary or thyme can enhance the flavor in spring. In summer, toss in zucchini or corn for a fresh taste. Each season brings its own fun flavors! After cooking, let the stew cool down. You can store it in an airtight container. Always refrigerate within two hours. The stew stays fresh for about 3 to 4 days. When ready to eat, check for any signs of spoilage. If it looks or smells off, throw it away. To freeze the stew, use a freezer-safe container. Leave some space at the top for expansion. The stew can last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. You can also use the microwave for quick thawing. When reheating, do it slowly for the best flavor. You can use the stove, microwave, or slow cooker. If using the stove, heat over medium-low until warm. Stir often to avoid burning. If you want it hot quickly, the microwave works too. Make sure to stir every minute for even heating. Yes, you can make this stew without beef. Use mushrooms, lentils, or chickpeas instead. These options provide a great texture and flavor. You can also add more vegetables, like zucchini or bell peppers, to fill it out. To adjust the cooking time for a larger batch, increase the cooking time by one hour for every additional pound of beef. If you double the recipe, cook on low for about 9 hours instead of 8. Always check if the beef is tender before serving. The best sides for beef stew are crusty bread, mashed potatoes, or a fresh garden salad. Bread helps soak up the stew. Mashed potatoes add creaminess. A salad adds a crisp, fresh taste to balance the meal. Yes, you can use other types of potatoes. Regular potatoes, like Yukon Gold or Russet, work well. They will provide a different flavor but still add a nice texture. Just remember to cut them into similar-sized pieces for even cooking. The best type of beef for stewing is beef chuck. It is tender and flavorful when cooked slowly. You can also use brisket or round. These cuts become very soft and juicy, making the stew rich and satisfying. This blog post covers all you need for a tasty beef stew. We explored key ingredients like meat and vegetables, plus seasonings. The step-by-step guide made cooking simple, ensuring great flavor. You learned tips to thicken your stew and ideal storage methods. In conclusion, you can make this dish your own with easy swaps and variations. Enjoy experimenting with methods and flavors. Happy cooking!

Slow Cooker Beef Sweet Potato Stew

Warm up with a comforting bowl of hearty slow cooker beef and sweet potato stew. This recipe blends tender beef, sweet potatoes, and vibrant veggies for a delicious meal that's easy to prepare. Perfect for busy days, just sear, combine, and let your slow cooker do the work! Ready to unwind with a bowl of this savory stew? Click through to explore the full recipe and make dinner a breeze!
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Ingredients
  

1.5 lbs beef chuck, cut into 1-inch cubes

2 medium sweet potatoes, peeled and diced

2 carrots, sliced

1 onion, chopped

3 cloves garlic, minced

4 cups beef broth (low sodium)

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons olive oil

1 cup peas (frozen or fresh)

Fresh parsley, for garnish

Instructions
 

Sear the Beef: In a skillet over medium-high heat, heat the olive oil. Add the beef chuck cubes and season with salt and pepper. Sear on all sides until browned (about 5 minutes), then transfer to the slow cooker.

    Prepare Vegetables: In the same skillet, add chopped onions, garlic, and carrots. Sauté for 2-3 minutes until onions are translucent. Add to the slow cooker.

      Add Sweet Potatoes: Layer the diced sweet potatoes on top of the beef and vegetables in the slow cooker.

        Mix the Broth: In a separate bowl, combine the beef broth, tomato paste, dried thyme, smoked paprika, and ground cumin. Mix well. Pour this mixture over the ingredients in the slow cooker.

          Cook the Stew: Cover and cook on low for 8 hours or high for 4 hours, until the beef and sweet potatoes are tender.

            Add Peas: About 30 minutes before serving, stir in the peas to heat through. Adjust seasoning with salt and pepper as needed.

              Serve: Ladle the stew into bowls and garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 15 mins | 8 hrs 15 mins | 6 servings