Best 2 Beef Sweet Potato Stew Slow Cooker Recipes

Welcome to a culinary journey of flavors and comfort with our Beef Sweet Potato Stew Slow Cooker Recipes! Indulge in a hearty and wholesome one-pot meal that combines tender beef, sweet potatoes, and an array of vegetables, all simmered in a rich and flavorful broth. Our collection of recipes offers a variety of options to suit your taste preferences and dietary needs, from classic to creative fusion dishes. Whether you prefer a traditional beef stew with red wine and herbs or an exotic Moroccan-inspired tagine, we have something for every palate. Discover the delectable possibilities of beef and sweet potato stew, and prepare to tantalize your taste buds with every spoonful.

**1. Classic Beef and Sweet Potato Stew:** This timeless recipe is a crowd-pleaser, featuring succulent beef chunks, sweet potatoes, carrots, celery, and onions braised in a savory beef broth. Enhanced with red wine, Worcestershire sauce, and a blend of herbs, this stew delivers a comforting and nostalgic flavor experience.

**2. Slow Cooker Moroccan Beef and Sweet Potato Tagine:** Embark on a culinary adventure with this exotic tagine recipe. Tender beef and sweet potatoes are infused with a symphony of Moroccan spices, including cumin, coriander, paprika, and ginger. Dried apricots and raisins add a touch of sweetness and texture, while the addition of chickpeas provides a boost of protein. Prepare to be transported to the vibrant souks of Morocco with every bite.

**3. Sweet Potato and Beef Chili:** Experience the warmth and spice of this hearty chili, where ground beef and sweet potatoes unite in a flavorful dance. With a blend of chili powder, cumin, and cayenne pepper, this dish packs a satisfying kick. Black beans and corn add texture and sweetness, while a dollop of sour cream and shredded cheese provide a creamy and tangy finish.

**4. Paleo Beef and Sweet Potato Stew:** For those following a paleo diet, this recipe offers a wholesome and nutritious take on beef stew. Tender beef and sweet potatoes are simmered in a rich bone broth, along with an array of paleo-friendly vegetables. Seasoned with garlic, rosemary, and thyme, this stew is not only delicious but also nourishes the body with essential nutrients.

**5. Instant Pot Beef and Sweet Potato Stew:** Embrace the convenience and speed of the Instant Pot with this quick and easy stew recipe. Beef and sweet potatoes are pressure cooked along with a medley of vegetables and a flavorful broth. The result is a tender and comforting stew that's ready in a fraction of the time compared to traditional cooking methods.

Let's cook with our recipes!

BEEF & SWEET POTATO STEW (SLOW COOKER)

Beef & Sweet Potato Stew (Slow Cooker) image

This stew is an entire meal, veggies and all. It is thickened just before serving with ground toasted rice, which gives it nice toasted undertones. I am sure other veggies could be added, but I think the green bean sweet potato combo is pretty good. Adapted from Secrets of Slow Cooking.

Provided by Chandra M

Categories Stew

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs beef stew meat, cut in 1-2-inch chunks (I use a chuck roast & cut it up)
1 teaspoon olive oil
1 1/2 cups water
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 medium sweet potatoes, peeled and cut into 2-inch chunks (or 1 large)
2 small onions, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup basmati rice
1/2 cup unsalted peanuts
1/3 cup dried apricot, halved
1/2 lb green beans, trimmed and cut in half
salt & pepper (to taste)

Steps:

Season the beef with salt & pepper.
Heat the oil over medium high heat and a large skillet.
Brown all sides of the beef in batches, transfer browned beef to the slow cooker.
Deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
Add the spices and stir to combine.
Layer the onions, garlic, and sweet potatoes over the beef.
Cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
Meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
Transfer to a plate or bowl to cool.
When cool, run through a spice mill or coffee grinder until it is a fine powder.
Also grind half of the peanuts.
Coarsely chop the other half of the peanuts.
Add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
Bring a small pan with 1" water in the bottom to a boil.
Add the apricots and green beans.
Cook until the green beans are bright green and still slightly crisp (about 5 minutes).
Drain and stir the beans & apricots into the stew.
Season with salt & pepper to taste.
Serve sprinkled with the chopped peanuts.

Nutrition Facts : Calories 872, Fat 55.7, SaturatedFat 19.3, Cholesterol 177.1, Sodium 156.2, Carbohydrate 41.8, Fiber 7, Sugar 10.9, Protein 51.9

TRUE DOMINICAN SANCOCHO (LATIN 7-MEAT STEW)

True Dominican Sancocho (Latin 7-Meat Stew) image

My fiance is from the D.R. and his mother has made me some amazing food! The first time she made sancocho I fell in love with it. It is often made with 7 different meats for a special festivity or holiday. I have simplified the meats in my version, but don't be afraid to use many kinds; this is my mimicked recipe. Great by itself or served the traditional way over rice. Super filling and even better the next day.

Provided by porchia

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 4h15m

Yield 12

Number Of Ingredients 26

Ingredients

5 cloves garlic, minced
¼ cup dried oregano
2 teaspoons salt, divided
5 chicken drumsticks, or more to taste
1 pound bone-in beef chuck
1 pound bone-in pork loin roast
2 large lemon, juiced
2 large onion, quartered, divided
10 tablespoons vegetable oil, divided
1 tablespoon vinegar
1 ¼ gallons water, or more as needed
1 (13.75 ounce) can chicken broth
1 (10.5 ounce) can beef consomme
4 cubes beef bouillon cubes, divided
1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
1 pound eddeos, peeled and cut into 1 1/2-inch chunks
½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks
½ pound potatoes, peeled and cut into 1 1/2-inch chunks
2 green plantains, peeled and cut into 1 1/2-inch chunks
2 ears corn on the cob, cut into quarters
3 stalks celery, diced
2 large carrots, chopped, or more to taste
1 large green bell pepper, diced
1 bunch cilantro, chopped
1 dash adobo seasoning

Steps:

Mash garlic, oregano, and 1 teaspoon salt together in a bowl.
Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.
Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.
Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil; reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.
Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

Nutrition Facts : Calories 497.3 calories, Carbohydrate 53.5 g, Cholesterol 60.2 mg, Fat 22.8 g, Fiber 8.1 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1089.8 mg, Sugar 12.7 g

Tips:

For a richer flavor, brown the beef in a skillet before adding it to the slow cooker.
If you don't have a slow cooker, you can cook this stew in a Dutch oven over low heat for about 2 hours.
If you like your stew thicker, you can add a cornstarch slurry (equal parts cornstarch and water) to the stew in the last 30 minutes of cooking.
Serve the stew over mashed potatoes, rice, or noodles.
Garnish the stew with fresh parsley or cilantro before serving.

Conclusion:

This beef and sweet potato stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be cooked in a slow cooker, making it a great option for busy weeknights. The stew is also very versatile and can be customized to your liking. For example, you can add different vegetables, such as carrots, celery, or peas. You can also adjust the amount of chili powder and cumin to taste. No matter how you make it, this beef and sweet potato stew is sure to be a hit with your family and friends.