Slow Cooker Sweet Potato Beef Stew

a ladle of sweet potato beef stew lifting out of the slow cooker.

Slow Cooker Sweet Potato Beef Stew

4.18 from 162 votes

Chuck roast and sweet potatoes cooked low and slow for eight to ten hours until the beef falls apart in a rich, savory broth. Sear the meat first, set it in the slow cooker in the morning, and come home to dinner already done. Serves six with 40 grams of protein per bowl.

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Prep Time10

Cook Time10

Total Time10 10

Servings: people

Author: Molly Thompson

INGREDIENTS

2.5 pounds chuck roast
2 tablespoons olive oil or coconut oil
Salt and pepper to taste
8 ounces Bella mushrooms sliced
1 medium yellow onion sliced
4 medium carrots peeled and sliced
3 celery stalks cut into 1 inch pieces
2 medium sweet potatoes peeled and cut into 1 inch cubes
1 1/4 cups beef broth or bone broth
1 Tablespoon Worcestershire or coconut aminos
1 Tablespoon fresh chopped thyme (2 teaspoons dried)
1 Tablespoon fresh chopped rosemary (2 teaspoons dried)

INSTRUCTIONS

Season the chuck roast with salt and pepper. Heat the olive oil in a saucepan over high heat. Sear on both sides for 2-3 minutes, until it forms a golden brown crust. Transfer to the slow cooker.
2.5 pounds chuck roast, 2 tablespoons olive oil or coconut oil, Salt and pepper to taste
Add the mushrooms, onion, carrots, celery and sweet potatoes. Pour the broth and Worcestershire sauce on top then add the herbs.
8 ounces Bella mushrooms, 1 medium yellow onion, 4 medium carrots, 3 celery stalks, 2 medium sweet potatoes, 1 1/4 cups beef broth or bone broth, 1 Tablespoon Worcestershire, 1 Tablespoon fresh chopped thyme, 1 Tablespoon fresh chopped rosemary
Slow cook on low for 8-10 hours, until the beef easily falls apart with a fork. Shred the beef with two forks and stir everything together.
Serve immediately. Store in an air-tight container in the refrigerator for up to one week or in the freezer for up to 3 months.

Notes

Meat: Chuck roast is the right cut for this recipe. Pre-cut stew meat won't give you the same fall-apart texture. Don't substitute brisket either — it's a different cut and won't shred the same way.

Sweet potatoes: Cut into large one-inch chunks. Smaller pieces will turn mushy over eight to ten hours.

Broth: 1¼ cups looks like very little. It's the right amount. The beef and vegetables release liquid as they cook. Starting with more will make the stew watery.

Make ahead: Sear the beef and prep the vegetables the night before. Store them separately in the fridge. In the morning, add everything to the slow cooker and turn it on. Don't assemble in the insert and refrigerate overnight.

Storage: Store in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth.

Nutrition

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