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Why You'll Love This slow cooker beef and sweet potato stew for cozy winter dinners
- Easy to Make: This recipe is incredibly simple to prepare, requiring just a few minutes of prep time and minimal effort.
- Hearty and Filling: The combination of tender beef and sweet potatoes makes for a meal that's both satisfying and filling.
- Customizable: Feel free to experiment with different spices and ingredients to make the recipe your own.
- Perfect for Winter: The warm, comforting flavors of this stew make it the perfect meal for chilly winter evenings.
- Slow Cooker Friendly: This recipe is designed to be made in a slow cooker, making it easy to prepare and cook while you're busy with other tasks.
- Make-Ahead Friendly: The stew can be prepared ahead of time and refrigerated or frozen for later use.
- Perfect for Crowds: This recipe makes a large batch of stew, making it perfect for feeding crowds or meal prep.
- Cost-Effective: The ingredients used in this recipe are relatively inexpensive, making it a cost-effective option for families or individuals on a budget.
Ingredient Breakdown
The key ingredients in this recipe are the beef, sweet potatoes, onions, garlic, and beef broth. The beef provides a rich, meaty flavor, while the sweet potatoes add natural sweetness and creamy texture. The onions and garlic add a depth of flavor and aroma, while the beef broth helps to bring all the ingredients together. When selecting the ingredients, be sure to choose high-quality options, such as grass-fed beef and fresh, firm sweet potatoes. You can also experiment with different spices and seasonings to make the recipe your own.
How to Make slow cooker beef and sweet potato stew for cozy winter dinners
Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add the onions to the skillet. Cook until the onions are softened and translucent, about 5 minutes.
Add the garlic, salt, and pepper to the skillet and cook for 1 minute, until fragrant.
Add the sweet potatoes, beef broth, and browned beef to the slow cooker. Stir to combine and cook on low for 8 hours or high for 4 hours.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Feel free to add other vegetables, such as carrots or potatoes, to the stew if desired.
Tips for Perfect Results
Choose grass-fed beef and fresh, firm sweet potatoes for the best flavor and texture.
Cook the beef until it's tender, but still retains some texture. Overcooking can make the beef tough and dry.
Add the garlic and spices towards the end of cooking time, as they can lose their flavor and aroma if cooked for too long.
Choose a slow cooker that's large enough to hold all the ingredients, but not so large that the stew is too thin.
Let the stew rest for 10-15 minutes before serving, as this allows the flavors to meld together and the meat to become tender.
Feel free to experiment with different spices and seasonings to make the recipe your own.
Serve the stew with crusty bread or over mashed potatoes for a filling and satisfying meal.
Make a large batch of the stew and portion it out into individual containers for a quick and easy meal prep option.
Common Mistakes to Avoid
-
Overcooking the Beef:
Fix: Cook the beef until it's tender, but still retains some texture. Check the beef regularly to avoid overcooking.
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Not Browning the Beef:
Fix: Take the time to brown the beef properly, as this adds flavor and texture to the stew.
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Not Using Enough Liquid:
Fix: Use enough beef broth to cover the ingredients and create a rich, flavorful sauce.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving, as this allows the flavors to meld together and the meat to become tender.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add some diced potatoes, carrots, and peas to make the stew more hearty and filling.
Use different cuts of beef, such as chuck or brisket, to change the flavor and texture of the stew.
Add some fresh herbs, such as thyme or rosemary, to give the stew a fresh and aromatic flavor.
Add more beef broth to make the stew a soup, and serve with some crusty bread or crackers.
Use a slow cooker to make the stew, and let it cook all day while you're busy with other tasks.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. To freeze, portion the stew into individual containers or freezer bags, and label them with the date and contents.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use a different type of beef?
Yes, you can use different types of beef, such as chuck or brisket, to change the flavor and texture of the stew. Just be sure to adjust the cooking time accordingly.
Can I add other vegetables to the stew?
Yes, you can add other vegetables, such as carrots or potatoes, to the stew if desired. Just be sure to adjust the cooking time accordingly.
Can I make this in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the beef and cook the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 8 hours or high for 4 hours.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
What is the best way to reheat this recipe?
The best way to reheat this recipe is to let it come to room temperature, then reheat it in the oven or on the stovetop until it reaches an internal temperature of 165°F (74°C).
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the beef and cook the onions and garlic, then add all the ingredients to the Dutch oven and cook on the stovetop or in the oven until the beef is tender.
What is the best way to serve this recipe?
The best way to serve this recipe is with some crusty bread or over mashed potatoes. You can also serve it with some steamed vegetables or a side salad for a well-rounded meal.
slow cooker beef and sweet potato stew for cozy winter dinners
Ingredients
- 2 lbs beef stew meat
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 cup of beef broth
- 1/2 cup of red wine
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp of olive oil
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
Instructions
- Step 1: Brown the Beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 2: Soften the Onions. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened, about 5 minutes.
- Step 3: Add the Garlic and Spices. Add the minced garlic, thyme, rosemary, and bay leaf to the skillet. Cook for 1 minute, until fragrant.
- Step 4: Add the Sweet Potatoes and Carrots. Add the cubed sweet potatoes and sliced carrots to the skillet. Cook for 5 minutes, until they begin to soften.
- Step 5: Add the Beef Broth and Red Wine. Add the beef broth and red wine to the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low.
- Step 6: Transfer to the Slow Cooker. Transfer the mixture to a slow cooker and add the browned beef. Cook on low for 6 hours, or until the beef is tender.
- Step 7: Season and Serve. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
- Step 8: Store Leftovers. Let the stew cool, then refrigerate or freeze for later use.
Recipe Notes
- You can also make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the beef and cook the vegetables in the pot, then add the remaining ingredients and simmer or bake until the beef is tender.
- If using red wine, you can substitute it with an additional cup of beef broth if desired.
- You can also add other vegetables, such as diced bell peppers or zucchini, to the stew if you like.
- To make this recipe more substantial, you can serve it with crusty bread or over mashed potatoes.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently before serving.
- You can also make this recipe in a Instant Pot or pressure cooker. Simply brown the beef and cook the vegetables, then add the remaining ingredients and cook on high pressure for 30 minutes.
