Ingredients
Main Ingredients
- Cooking spray (for coating the Crock-Pot)
- 1 pound beef chuck roast, cut into 1/2-inch chunks (or pre-cut stew meat)
- 2 tablespoons flour
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 3 cups chopped sweet potatoes
- 1/4 cup chopped celery
- 1 small yellow onion, finely diced
- 1 (8-ounce) bag baby carrots
- 1 1/2 cups frozen corn
- 1 (14.5-ounce) can diced tomatoes
- 1 bay leaf
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon beef bouillon powder
- 1 cup water
Instructions
- Prepare the Crock-Pot: Lightly coat the inside of a 6-quart Crock-Pot with cooking spray to prevent sticking.
- Coat the Beef: In a large bowl, toss the beef chuck roast chunks with flour, seasoned salt, and pepper until each piece is evenly coated. This helps thicken the stew and adds flavor.
- Combine Ingredients: Place the coated beef into the Crock-Pot. Add the chopped sweet potatoes, celery, diced onion, baby carrots, frozen corn, diced tomatoes, bay leaf, minced garlic, paprika, Worcestershire sauce, chopped parsley, beef bouillon powder, and water. Stir gently to combine, ensuring the meat is submerged under the vegetables.
- Slow Cook: Cover the Crock-Pot and cook on low heat for 7 to 9 hours, or on high heat for 5 to 7 hours. Cooking on low is recommended for the best texture, allowing the beef and sweet potatoes to become very tender.
- Finish and Serve: Before serving, remove the bay leaf from the stew. Stir the mixture well and gently mash some of the sweet potatoes to naturally thicken the stew. Garnish with additional fresh parsley if desired, and serve warm.
Notes
- For a thicker stew, mash some of the sweet potatoes before serving as instructed.
- Fresh parsley adds a bright, fresh flavor; feel free to adjust the amount to taste.
- You can substitute beef chuck roast with pre-cut stew meat for quicker prep.
- Cooking times may vary depending on your slow cooker model.
- This stew reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
