Remember how I got that awesome delivery from Greenling? Well I still had my sweet potatoes and carrots that I needed to use in a recipe. My sister, Beth, who was in the same situation passed on this great recipe from the Naked Chef for a Sweet Potato Beef Crockpot Stew. I’d never made stew before so I was pretty excited to give this a try. And to my surprise I actually had everything but an onion and the beef in my kitchen which worked out quite nicely.
I had never made stew before so I was excited to make this. After running to Sprouts to get grass feed stew meat, I set to work on the recipe that I made a few adjustments to:
Sweet Potato Beef Crockpot Stew
1/3 Whole Wheat Flour
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tsp onion powder
2 lbs lean, grass fed stew meat
4 cloves garlic, minced
2 medium sweet onions, chopped
4 medium carrots, chopped
2 medium celery stalks, chopped
3 small sweet potatoes
1 1/2 cups frozen peas
1 cup tomato juice
3 cups low sodium beef broth
olive oil
First things first, I mixed the flour and spices together, then I made sure to remove excess fat from the stew meat. Then I threw the meat and the flour mixture into a big ziplock and shook it to make sure all of the meat was coated, then placed the bag in the fridge for at least 15 minutes. I chopped veggies while it was in the fridge, so it stayed in there more like 3o minutes.
I decided to chop the vegetables so that they would be big and chunky in the stew.
Next it was time to brown the meat and I have to through out a disclaimer. I made this entire TOO complicated. Drizzle a little olive oil on the bottom of your skillet and then let it heat up so that the oil produces a small amount of steam. Set your meat in the skillet and a sear it on all sides. It should only take a few minutes. Once the meat is ready I tossed it into the crockpot with the chopped veggies.
Once all the meat was ready, I added the broth, tomato juice and frozen peas. Then I set my crockpot on high and set the timer for 6 hours.
The end result was an amazingly savory sweet potato beef stew. The sweet potatoes added a nice hint of sweetness that was a perfect compliment tot he heartiness of the beef. I had no idea I would love this dish as much as I did. With all of the vegetables, I was nervous that reducing the amount of beef from 3 lbs (as the Naked Chef suggested) to 2 lbs was going to prove to be a big mistake, but it wasn’t. As I served the stew it was almost impossible to get a spoonful without any meat.
The sweet potato beef crockpot stew reheated brilliantly and was equally as delicious when reheated as when it was first cooked. Thanks to the Naked Chef for sharing this recipe, I thoroughly enjoyed it!
Also, don’t forget to check out Greenling for fresh veggies and fruit in your area!
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