Go Back
Beef Chuck: The Heart of the Stew

Fall Crockpot Beef and Sweet Potato Stew

Experience the heartwarming flavors of autumn with Harvest Harmony Beef & Sweet Potato Stew. This cozy recipe combines tender beef chuck and sweet potatoes to create a delicious meal that nourishes both body and soul. Bursting with deep flavors from sautéed vegetables and fragrant herbs, each bite is comforting and wholesome. Perfect for family gatherings or a quiet night in, this stew is a delightful way to celebrate the season's simple joys. Prepare to enjoy a nourishing dish that will leave you feeling embraced by the cozy spirit of fall.

Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

2 medium sweet potatoes, peeled and diced

4 medium carrots, sliced

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

2 cups baby spinach (optional)

1 can (14.5 oz) diced tomatoes, undrained

1 tablespoon tomato paste

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon black pepper

2 bay leaves

Salt to taste

2 tablespoons olive oil

Fresh parsley, for garnish

Instructions
 

Sear the Beef: In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt and black pepper. Add them to the skillet in batches and sear until browned on all sides, about 4-5 minutes per batch. This step adds depth of flavor to the stew. Once browned, transfer the beef to the crockpot.

    Sauté Vegetables: In the same skillet, add chopped onions and garlic, sautéing for about 3-4 minutes until softened. Scrape up any browned bits from the bottom of the pan, as they will enhance the stew’s flavor. Add this mixture to the crockpot over the seared beef.

      Add Remaining Ingredients: To the crockpot, add diced sweet potatoes, sliced carrots, diced tomatoes with their juice, tomato paste, dried thyme, smoked paprika, ground cumin, and bay leaves. Pour in the beef broth to cover the ingredients. Stir gently to combine all the ingredients.

        Cook: Cover the crockpot with the lid and cook on low for 8 hours or high for 4 hours. If using baby spinach, stir it in during the last 30 minutes of cooking.

          Finish & Serve: Once cooked, taste the stew and adjust seasoning with additional salt, if necessary. Remove bay leaves before serving. Garnish with fresh parsley, if desired, and serve warm with crusty bread.

            Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6