Slow Cooker Beef & Sweet Potato Stew | Zephyr Foods
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Slow Cooker Beef & Sweet Potato Stew

Busy nights call for easy dinners. Soccer practice, gymnastics, basketball games, drama club, choir showcases...whatever might be on your evening agenda, the best way to tackle the need for quick and easy is to pull out the trusty slow cooker. Toss your ingredients in on your way out the door in the morning, then enjoy your spoils when you come home starving in the evening. 

For our family, I like to make sure our slow cooker dinners are a one-stop-shop, chocked full of high-quality protein and nutrient-rich veggies. Aside from filling up plates, there is no work to be done when we get home. Last week was still a bit chilly - that groundhog's early spring hasn't quite made it to our house yet. So I decided the chill in the air called for a cozy beef and sweet potato stew. This combo isn't your grandma's traditional ground beef vegetable soup, though we know she would love this one too!

This dish delivered on flavor, because of course it included Zephyr's outstanding 1 Source ground beef; nutrition, because sweet potatoes are a powerhouse; and ease, because the slow cooker might be the best invention ever. The layers of flavor in this dish get to simmer together all day, creating a complex stew that was anything but complex to put together. Give this one a try and let us know what YOU think!

Slow Cooker Beef & Sweet Potato Stew

Yield
6-8 Servings
Prep Time
30 Minutes
Cook Time
8 HOURS
Total Time
8 Hours, 30 Minutes
Ingredients
  • 1 lb. 1 Source ground beef
  • 1 small yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 stalks celery, sliced + leaves
  • 3 cloves garlic, minced
  • 1 Tbsp. dried oregano
  • 1 Tbsp. paprika
  • 1 tsp. cayenne pepper
  • 3 medium sweet potatoes, chopped
  • 1 pint button mushrooms, sliced
  • ¼ c. balsamic vinegar
  • 1 (14.5 oz.) diced fire-roasted tomatoes w/juice
  • 1 (14.5 oz.) can beef broth
  • 3 fresh rosemary stalks
  • Salt & pepper, to taste
Directions
  1. In a medium skillet over medium heat, brown ground beef. Break apart with a spoon, though leave the crumbles fairly large. Cook until meat is brown and cooked through, about 8-10 minutes.  
  2. Add the onion, carrots, celery (reserve the leaves), garlic, oregano, paprika and cayenne. Cook until vegetables begin to soften, about 3-4 minutes. Add the sweet potatoes and mushrooms, cooking for another 4-5 minutes. Transfer meat and vegetables to slow cooker. 
  3. Stir together vinegar, tomatoes and broth. Pour over meat/veggie mixture. Add in chopped celery leaves and rosemary stalks. Stir gently.
  4. Cook on low 8-10 hours.
Note: if your slow cooker has a sauté function, you can do this entire recipe right in the slow cooker and save a dish!

About the Author

Jill Turley, MS, RD/LD
Jill Turley, MS, RD/LD: Jill Turley is the Chief Creative Officer at Real Noshes. She is a registered dietitian, joyous eater, lover of the kitchen and fan of keeping life simple. She resides in Northwest Arkansas and is mom to a four-year-old whackadoodle and equally whacky bernedoodle. Follow her food adventures on Instagram @realnoshes and check-out www.realnoshes.com for more resources and kitchen fun.
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