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Crockpot Sweet Potato Stew

This Crockpot Sweet Potato Stew is a hearty, slow-cooked dish filled with tender beef, sweet potatoes, and vegetables simmered in a rich, savory broth. The natural sweetness of the potatoes pairs beautifully with the deep, comforting flavors of the stew, creating a satisfying meal that’s both nourishing and full of warmth.
Prep Time20 minutes
Cook Time9 hours
Total Time9 hours 20 minutes
Servings: 8

Ingredients

  • 1 pound beef stew meat cut into 1-inch pieces
  • 3 cups sweet potatoes peeled and chopped
  • 1 small yellow onion chopped or halved
  • 1/4 cup chopped celery
  • 8 oz mini carrots
  • 1 15 oz can corn, drained
  • 1 14.5 oz can diced tomatoes (with juices)
  • 2 tablespoons flour
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 teaspoon minced garlic
  • 1/2 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley chopped
  • 2 beef bouillon cubes
  • 1 cup water

Optional:

  • Fresh parsley for garnish

Instructions

  • Lightly grease a slow cooker with non-stick spray.
  • Add the chopped sweet potatoes, celery, onion, carrots, corn, and diced tomatoes to the slow cooker.
  • In a bowl, toss the beef stew meat with flour, seasoned salt, and pepper until coated.
  • Place the coated beef on top of the vegetables.
  • Add the bay leaf, garlic, paprika, Worcestershire sauce, and parsley.
  • Add the bouillon cubes and pour in the water.
  • Cover and cook on low for 7–9 hours or on high for 5–7 hours, until the beef is tender and vegetables are soft.
  • Remove the bay leaf before serving.
  • Stir the stew and gently mash some of the sweet potatoes to thicken the broth.
  • Taste and adjust seasoning as needed.
  • Serve hot, garnished with fresh parsley if desired.

Notes

Cut sweet potatoes into even chunks for consistent cooking.
Mash a portion of the potatoes to naturally thicken the stew.
Add more broth or water if you prefer a thinner consistency.
For deeper flavor, sear the beef before adding it to the slow cooker.
Use fresh herbs at the end for a brighter finish.
Store leftovers in the refrigerator for up to 4 days.
This stew freezes well for easy future meals.
Serve with crusty bread for a complete and satisfying dish.