Crockpot Sweet Potato Stew
This stew is packed full of healthy vegetables, and a ton of flavor.
3 cups (~2 potatoes) medium-sized Sweet Potatoes
1/4 cup chopped Celery
1 small yellow Onion
8oz bag Mini Carrots
1 can (15oz) Fire Roasted Corn
1 can (14.5oz) Fire Roasted Tomatoes (undrained)
1 lb Beef Chuck Roast (cut into 1/2" pieces)
2 tablespoons Flour (or GF Flour)
1/2 teaspoon Seasoned Salt
1/2 teaspoon Pepper
1 Bay Leaf
1 teaspoon Garlic (minced)
1/2 teaspoon Paprika
1 teaspoon Worcestershire Sauce
2 tablespoons Fresh Parsley
2 Beef Bouillon Cubes
1 cup Water
Cot the inside of the crockpot with non-stick spray.
Peel and chop the Sweet Potato into large chunks.
Place in prepared crockpot.
Add Celery, Onion, Carrots, Corn, and drained Tomatoes.
In a bowl, combine Flour, Seasoned Salt, and Pepper.
Toss the cut meat in the flour mixture till well coated.
Place the meat in the crockpot on top of the veggies.
Add the Bay Leaf, Garlic, Paprika, Worcestershire Sauce, and fresh Parsley.
Crumble in the Bouillon Cubes.
Add the water.
Stir everything together till the meat is submerged.
Cover and cook on low for 7-9 hours or high for 5-7 hours.
When ready to serve, remove the Bay Leaf.
Crush some of the Sweet Potato. This gives the stew a slightly thicker texture.
Stir one last time.
Enjoy topped with more fresh parsley if desired.