Sweet Potato Stew

 

Sweet Potato Stew

Is there anything else more cozy than a beef stew during the dead of winter? And just to be clear, when I say dead of winter, I mean anything below 50 degrees F.

adapter from : damndelicious.net/

    Ingredients
  
    1/4 cup chopped celery
    3 cups (~2 potatoes) medium-sized sweet potatoes chopped  
    8 ounce bag mini carrots
    1 small yellow onion  
    1 can (14.5 ounces) diced tomatoes, I use fire-roasted
    1 can (15 ounces) corn, I use fire-roasted (or use frozen sweet corn or cut it off the cob!)  
    2 tablespoons flour
    1 pound beef chuck roast, cut into cut into 1/2-inch chunks (can use pre-cut stew meat for super       quick prep)  
    1 bay leaf
    1/2 teaspoon each seasoned salt and pepper  
    1/2 teaspoon paprika
    1 teaspoon minced garlic  
    2 tablespoons fresh parsley
    1 teaspoon Worcestershire sauce
    Optional: fresh flat leaf parsley
    1 cup water
    2 beef boullion cubes
  
  
    Instructions
 

number one Grease a slow cooker with non-stick spray. 

number two I use a 6-quart crockpot.

number three Peel and chop the sweet potatoes into large chunks. 

number four Measure to get a heaping 3 cups and place in the prepared slow cooker.

number five Add in the chopped celery, chopped onion, the bag of carrots,     drained can of corn (I buy corn that is fire-roasted and it adds so much flavor! 

number six It's right by regular canned corn in the grocery store) and undrained can of diced tomatoes.

number seven Toss together the flour, seasoned salt, and pepper. 

eight numbers Toss the cut meat (cut in 1 inch cubes if not pre-cut) in the flour mixture until well coated.

number nine Place the coated meat in the slow cooker on top of all the vegetables. 

number ten You do not need to pre-cook the meat at all.

number eleven Add in the bay leaf, minced garlic, paprika, Worcestershire sauce, and fresh parsley. number twelve (I coarsely chop parsley and pack it in a tablespoon to get that measurement.)

number thirteen Crumble in the boullion cubes and the water.

number fourteen Stir everything together and try to submerge the meat below the veggies to keep it as tender as possible. 

number fifteen Cover and cook on low for 7-9 hours or high for 5-7 hours or until the sweet potatoes and vegetables are tender and the meat is cooked through and tender. 

number sixteen All slow cookers cook at different temperatures. 

number seventeen Mine takes about 8 hours on low and I don't typically cook stews on high because I 

number eighteen find them to be more flavorful (meat more tender) after slow cooking all day! If you are home, occasionally stir the stew throughout the day.

number nineteen When ready to serve, remove the bay leaf.

number twenty Stir the ingredients together and slightly mash the tender sweet potatoes in the crockpot. 

number twenty one This gives it a chunkier and thicker stew consistency and it's delicious!

number twenty two If desired top with some fresh parsley and enjoy!