The Starving Chef Recipe: Slow Cooker Sweet Potato Beef Stew

Beef Stew Cornbread
The versatile sweet potato unabashedly steals the show.

By Felicia Berger

With juicy pieces of beef steak and tender sweet potato, this hearty soup is sure to fill you up.

A hint of chili for heat and undertones of cinnamon spice really can warm you to the core on a brisk evening.

For step-by-step instructions with photos, click here.

Sweet Potato Beef Stew

Prep time: 30 minutes
Cook time: 6-8 hours on low
Makes: 6-8 servings

1 lb. beef steak, cubed
1/4 C flour
1 sweet potato, cubed
2 carrots, chopped
1 small yellow onion, chopped
8-10 cherry tomatoes, halved
1/2 C mixed peppers, chopped
1 T chili powder
1 T garam masala
1 T thyme
1 T oregano
1 C beef broth
1 C chicken broth
1/2 C garlic broth (sub chicken broth if not available)
1 sprig rosemary
2-3 bay leaves
Salt and pepper, to taste

Here’s How:
  1. Cut the steak into one-inch cubes. Place the meat into the crock pot/slow cooker on high heat. Sprinkle the flour over the steak and stir to cover.
  2. Add the sweet potato, carrots, onion, tomatoes and peppers to the crock pot. Season with chili powder, garam masala, thyme, oregano, salt and pepper.
  3. Pour in the beef broth, chicken broth and garlic broth. Stir well to combine. Add the sprig of rosemary and bay leaves. Cook on high for three to four hours or low for six to eight hours. The stew can simmer on low for up to 12 hours for more developed flavors. Serve with a side of buttery corn bread and enjoy.

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Categories: Food & Dining