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Per serving
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- 1
Make the seasoned flour
In a large mixing bowl, stir together the flour, salt, black pepper, paprika, and dried parsley until combined.
- 2
Coat the beef
Cut the beef chuck roast into 1-inch cubes. Add to the flour mixture and toss until every piece is coated. Set aside.
- 3
Load the slow cooker
Peel and cube the sweet potatoes into large chunks so they hold their shape. Slice the carrots and celery, dice the onion, mince the garlic, and drain the corn. Add the sweet potatoes, carrots, celery, onion, garlic, corn, diced tomatoes, bay leaf, and broth to the slow cooker. Top with the coated beef and stir to combine.
- 4
Cook low and slow
Cover and cook on low for 7 to 8 hours (or high for 5 to 6 hours), until the beef is fork-tender and the sweet potatoes are soft. Low and slow gives the chuck roast the best texture.
- 5
Finish and serve
Remove the bay leaf. If you want a thicker broth, stir 1 tablespoon flour into 2 tablespoons cold water and stir it into the hot stew until thickened. Garnish with freshly chopped parsley and serve.
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Slow Cooker Beef and Sweet Potato Stew
Created by: SundayPrepCo
Ingredients
- 1 lb beef chuck roast
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp dried parsley
- 1 lb sweet potatoes
- 3 carrots
- 2 celery
- 1 onion
- 3 garlic
- 15 oz corn
- 14 1/2 oz diced tomatoes
- 1 bay leaf
- 1 1/2 cup beef broth
Instructions
- Make the seasoned flourIn a large mixing bowl, stir together the flour, salt, black pepper, paprika, and dried parsley until combined.
- Coat the beefCut the beef chuck roast into 1-inch cubes. Add to the flour mixture and toss until every piece is coated. Set aside.
- Load the slow cookerPeel and cube the sweet potatoes into large chunks so they hold their shape. Slice the carrots and celery, dice the onion, mince the garlic, and drain the corn. Add the sweet potatoes, carrots, celery, onion, garlic, corn, diced tomatoes, bay leaf, and broth to the slow cooker. Top with the coated beef and stir to combine.
- Cook low and slowCover and cook on low for 7 to 8 hours (or high for 5 to 6 hours), until the beef is fork-tender and the sweet potatoes are soft. Low and slow gives the chuck roast the best texture.
- Finish and serveRemove the bay leaf. If you want a thicker broth, stir 1 tablespoon flour into 2 tablespoons cold water and stir it into the hot stew until thickened. Garnish with freshly chopped parsley and serve.