Everyone needs a good beef stew recipe to turn to during the colder months. It warms you from the inside out and nourishes your body with nutrient-dense veggies and quality meat. Letting the slow-cooker do most of the work also means more time with the family for a fall hike, winter igloo building, or a spring ski.
This recipe does have you brown the veggies and meat ahead of time and this caramelization is worth the extra step! The sweet, salty, and savory flavors of this beef and sweet potato stew have certainly won our family over.
If you like this recipe, try Chicken Sweet Potato Soup as well.
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Beef and Sweet Potato Stew
- Yield: 6-8 1x
Ingredients
- coconut oil
- 1 medium yellow onion diced
- 3 to 4 lbs of stew beef
- 4 celery stalks diced
- 3 large carrots sliced and cut up into 1 1/2” strips
- 4 cups of low-sodium vegetable broth
- 1 large green pepper diced
- 1 large red pepper diced
- 2 small zucchini cubed
- 3 or 4 sweet potatoes peeled and cubed into bite size pieces
- salt
- pepper
Instructions
- In a large skillet, over medium-high heat, sauté diced onion and celery in 2 teaspoons of coconut oil for 3 to 5 minutes. Then add veggies to crockpot.
- In the same skillet, brown stew beef in some additional coconut oil for about 5 minutes.
- Add browned beef, carrots, and vegetable broth to crock pot, season with about 1/2 a tsp of salt and pepper and set on low for 8 hours.
- After 6 hours of cooking, sauté peppers, zucchini and sweet potatoes in a large skillet and a teaspoon of coconut oil until lightly browned (about 5 minutes).
- Add these vegetables to the crockpot, season more if desired, and cook for the remainder of time.
