Sweet Potato Stew
Use a Crockpot to make this healthy and easy Sweet Potato Stew. With carrot, onion, sweet potato and beef chuck roast cooking all day for the perfect dinner.
Equipment
- Cutting board
- Crockpot
- Medium Bowl
Ingredients
- 2 Sweet Potatoes
- 1/4 cup Celery sliced
- 1 Onion diced
- 8 oz Mini Carrots
- 12 oz Frozen Corn
- 15 oz Fire Roasted Tomatoes
- 1/2 tsp Paprika
- 2 Tbsp Parsley
- 1 cup Water
- 1 pound Chuck Roast
- 2 Tbsp Gluten Free Flour
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Bay Leaf
- 1 tsp Garlic minced
- 1 tsp Worcestershire Sauce
- 2 Beef Bouillon
Instructions
- Spray the Crockpot bowl with nonstick spray.
- On a cutting board, peel and then dice the Sweet Potatoes into 1-inch cubes.
- Set the Sweet Potato cubes into the Crockpot.
- On a cutting board, dice the celery and add it to the Crockpot.
- On the cutting board, dice the onion and add it to the Crockpot.
- Wash the carrots in a sink colander and then add them to the Crockpot.
- Open the bag of frozen corn and then add the corn to the Crockpot.
- Open the can of Fire Roasted Tomatoes and add them to the Crockpot.
- In a medium bowl, add 2 Tablespoons Gluten Free Flour and 1/2 teaspoon of Salt and Pepper.
- On the cutting board, cut the Beef Chuck Roast into 1-inch cubes, then add the steak chunks into the bowl with the flour mixture.
- Toss the beef chunks in the flour to completely coat them, then add the coated beef chunks to the Crockpot.
- To the Crockpot, add 1 Bay Leaf, 1 teaspoon Garlic, 1 teaspoon Worcestershire Sauce, and 2 Beef Bouillon.
- Measure and add 1 cup Water to the Crockpot, then stir the ingredients.
- Cover the Crockpot and cook the Sweet Potato Stew on LOW for 7-9 hours or HIGH for 5-7 hours.
- Remove the Bay Leaf from the Crockpot, then serve and enjoy!
Notes
There is no need to precook the Beef Chunks prior to adding it to the Crockpot.
Cook on LOW for 7-9 hours or HIGH for 5-7 hours.