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- 1.5 lbs beef stew meat, cut into 1-inch cubes - 2 medium sweet potatoes, peeled and diced - 3 carrots, sliced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups beef broth - 1 tablespoon tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - 2 bay leaves - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) You can swap beef stew meat for chuck roast. It works well and is tender. If you want a different flavor, try using chicken or pork. For sweet potatoes, you can use regular potatoes or butternut squash. Carrots can be replaced with parsnips if you like. You can also use vegetable broth instead of beef broth for a lighter taste. If you don’t have fresh herbs, dried ones are fine too. This stew is not just tasty; it's good for you too! Each serving has about 300 calories. It has protein from the beef, fiber from the sweet potatoes and carrots, and vitamins from the veggies. The healthy fats in olive oil help your body absorb nutrients. It’s a balanced meal that warms you up and fills you up. Start by cutting 1.5 pounds of beef stew meat into 1-inch cubes. This size helps the beef cook evenly. Season the beef well with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the beef cubes to the hot oil. Sear them for about 5 to 7 minutes. Turn them so they brown on all sides. This step adds a rich flavor to the stew. Once browned, transfer the beef to your slow cooker. In the same skillet, add the chopped onion and minced garlic. Sauté these for about 2 to 3 minutes until they soften and smell great. This step builds a base of flavor. After that, transfer this mixture to the slow cooker. This way, all those delicious juices join the beef. Now it’s time to add the rest of the ingredients. Into the slow cooker, add 2 diced sweet potatoes and 3 sliced carrots. Pour in 4 cups of beef broth and mix in 1 tablespoon of tomato paste. Then, add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of smoked paprika. Toss in 2 bay leaves for extra flavor. Stir everything until well combined. This mix of ingredients creates a hearty stew. Cover the slow cooker and set it to cook. You can choose between two settings. For low heat, cook for 6 to 8 hours. If you’re short on time, set it to high and cook for 3 to 4 hours. The beef will be tender and the veggies will be perfectly cooked. Check your stew near the end. Adjust the seasoning with salt and pepper as needed. Enjoy the cozy aroma filling your kitchen! To boost the flavor of your stew, sear the beef first. Searing locks in juices and adds a rich taste. Use fresh herbs like thyme and rosemary for a bright aroma. Smoked paprika gives a nice depth, so don’t skip it! Adding tomato paste rounds out the flavors. For a kick, toss in a pinch of red pepper flakes. For the best beef, choose meat with some fat. Fat adds flavor and keeps the beef moist. Cut the beef into 1-inch cubes for even cooking. Searing the beef before slow cooking makes it tender. Cook on low for a longer time, 6-8 hours. This slow method helps break down tough fibers. Serve the stew hot, garnished with fresh parsley for color. This stew goes well with crusty bread or a green salad. A glass of red wine pairs nicely too. If you want a complete meal, add some roasted Brussels sprouts or steamed green beans on the side. Enjoy every bite! {{image_2}} You can boost the flavor and nutrition of your stew. Try adding green beans, peas, or bell peppers. Just chop them into small pieces. Add these veggies to the slow cooker with the sweet potatoes and carrots. They will cook well and add nice colors. Not all cuts of beef are the same. You can use chuck roast, brisket, or round steak. Each cut gives a different taste and texture. Chuck roast is my favorite. It becomes very tender and juicy after slow cooking. Just cut the beef into one-inch cubes before cooking. To make this stew gluten-free, use gluten-free beef broth. It tastes just as good. If you want a low-carb option, you can swap sweet potatoes with cauliflower. This change keeps the dish hearty and satisfying while lowering the carbs. You will still enjoy a rich flavor! Store leftover stew in an airtight container. Place it in the fridge within two hours of cooking. The stew stays fresh for up to three days. Always check for any off smells before eating. To freeze, let the stew cool completely. Use freezer-safe containers or bags. Make sure to leave some space for expansion. The stew can last up to three months in the freezer. Label the containers with the date for easy tracking. When you’re ready to eat, thaw the stew overnight in the fridge if frozen. Heat it on the stove over low heat, stirring often. You can also use a microwave. Heat it in short bursts, stirring in between. Check the temperature before serving to ensure it’s hot throughout. Yes, you can use frozen beef. Just make sure to thaw it first. This helps the beef cook evenly. Searing the beef before adding it to the slow cooker adds great flavor. If you add beef straight from the freezer, it may not brown well. Leftover stew lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, freeze it. Frozen stew can last up to 3 months. Yes, you can! Use the sauté function to brown the beef and veggies. After that, add all the ingredients. Set it to cook on high pressure for about 35 minutes. Let it naturally release for 10 minutes before you open the lid. Serve this stew with crusty bread or warm rolls. They soak up the delicious broth. A simple green salad or steamed veggies make a great side too. You could also try rice or mashed potatoes for a heartier meal. This blog post covered all the key parts of making a tasty beef stew. We looked at the best ingredients, plus how to swap them if needed. I shared cooking steps and provided tips for great flavor and tender meat. We explored variations to fit dietary needs and shared storage tips to keep your stew fresh. In the end, beef stew can be simple and fun. You get to enjoy it your way. Happy cooking!

Slow Cooker Beef and Sweet Potato Stew

Warm up your evenings with this hearty slow cooker beef and sweet potato stew that's packed with delicious flavors and nutrients. This easy recipe combines tender beef, sweet potatoes, and aromatic herbs, making it the ultimate comfort food. Perfect for busy days, just set it to cook and enjoy a cozy meal with minimal effort. Click through to discover the full recipe and tips for cooking this delightful stew that will satisfy your family and friends!
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Ingredients
  

1.5 lbs beef stew meat, cut into 1-inch cubes

2 medium sweet potatoes, peeled and diced

3 carrots, sliced

1 medium onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon smoked paprika

2 bay leaves

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a skillet, heat olive oil over medium-high heat. Season the beef with salt and pepper, then add to the skillet. Sear the beef cubes on all sides until browned, about 5-7 minutes. Transfer the beef to the slow cooker.

    Prepare the Vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until softened and fragrant. Transfer this mixture to the slow cooker.

      Add Remaining Ingredients: In the slow cooker, add the diced sweet potatoes, sliced carrots, beef broth, tomato paste, thyme, rosemary, smoked paprika, and bay leaves. Stir everything to combine.

        Cook on Low: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and the vegetables are cooked through.

          Finalize and Serve: Once done, remove the bay leaves and check for seasoning, adjusting with salt and pepper as needed. Serve the stew hot, garnished with fresh chopped parsley for a pop of color.

            Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6