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The mild sweetness of the sweet potato really complements the beef well and adds far more nutrients to this beef stew than regular potatoes.

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Recipe Summary

prep:
30 mins
cook:
5 hrs
total:
5 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place celery, sweet potatoes, and carrots in the bottom of a slow cooker.

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  • Combine stew meat and flour in a gallon-sized resealable plastic bag; toss to coat.

  • Heat oil in a large skillet over medium heat. Add beef to hot skillet and cook for 2 to 3 minutes. Add onion; cook and stir until beef is evenly browned on all sides and onion has softened, 3 to 7 minutes more. Transfer beef and onion to the slow cooker.

  • Combine broth, wine, and Worcestershire sauce in a bowl; pour into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Pour the skillet contents over meat in the slow cooker. Add garlic, bay leaves, rosemary, and onion soup mix.

  • Cover and cook on High until meat and vegetables are tender, about 5 hours.

Cook's Notes:

I developed this recipe by borrowing from the Slow Cooker Beef Stew I recipe from this site, using several suggestions posted by reviewer Corinne. However, I added my own flair--mainly using sweet potatoes, lots more celery and garlic, and onion soup mix. Considering the significant number of changes to the original template recipe, I am submitting my rendition as a separate recipe.

I habitually use a lot of garlic. Adjust the recipe to taste, though I never notice an overwhelming or unpleasantly pungent garlic flavor in the quantities I use, whether that is due to desensitivity to garlic or chronically weak garlic I don't know.

I use a Syrah red wine, but Merlot may work too.

Also, when I made this the stew it was a little liquidy at the end of the cooking time. However, as I shredded the beef cubes and mixed the stew, the sweet potatoes broke apart and acted as a thickening agent so that the stew came out with the perfect consistency without having to add any cornstarch.

Nutrition Facts

336 calories; protein 18.3g; carbohydrates 31.8g; fat 14g; cholesterol 50.1mg; sodium 432.9mg. Full Nutrition
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