Ground Beef Stew Crock Pot Sweet Potato

Delicious, hearty, and healthy Sweet Murphy Stew made in the slow cooker is packed with sweet potatoes, carrots, celery, corn, tomatoes, beef and plenty of seasoning!

Sweet Irish potato Stew

So, I decided to combine one of my favorite cold-conditions recipes (stew) with my favorite veggie and that is how this sweet irish potato stew came to exist.

Non only is it packed with flavour and hearty texture, but information technology's besides easy to prepare. Besides a bit of chopping, it'southward a "dump information technology all into the crockpot and forget virtually information technology" kind of meal!

Sweet Irish potato Stew tips

• Cull fire-roasted tomatoes: Fire-roasted tomatoes accept such a great flavor and add a lot to this stew. (My favorite brands are Muir Glen® and Cento Marzano®.)
• Beef bouillon: At that place are so many different options for beefiness burgoo; here are the exact cubes  I use for this stew. Choose the big ones to ensure there is enough season!
• Utilize burn-roasted corn: Once more, great flavor here! If you lot don't have fresh, use frozen corn instead (no demand to thaw).
• Pick good sweetness potatoes: More on this below. Also, check out this roasted sweetness potatoes post to run into how I like to cutting sugariness potatoes.

How to pick a good sweetness potato

• I recommend skipping tan or purple-skinned sugariness potatoes (known every bit the "dry" varieties) and sticking with orangish or red-skinned sweet potatoes for this stew. This variety (known as "moist" varieties) is sweeter and has a creamier texture. My favorite sweet potatoes are either Scarlet Garnet or Gem.
• When picking a sugariness potato at the grocery store, wait for firm potatoes without growths or discolorations on their skins; avoid soft or moisture potatoes.
• For questions on freshness/how long a sweet potato lasts, check out this commodity.

QUICK TIP

Blood-red and orange sweet potatoes are oft labeled every bit yams at the grocery shop which is actually inaccurate. Truthful yams are starchier and drier than sugariness potatoes with thick and fibrous peel.

Instant pot techniques

I recently tested Sweetness Potato Stew in the Instant Pot® and information technology worked well! The sugariness potatoes did end upwards a bit mushier than when cooked in the tedious cooker, but flavors were delicious. Add everything to the Instant Pot and melt it on the "meat/stew" setting. Allow it to release naturally for 10 minutes before doing a quick release. If you don't have the "meat/stew" setting, melt on high pressure for 35 minutes.

Stovetop cooking

I haven't personally tested this recipe on the stovetop, but if you lookout man it a little closer and add together more liquid as needed, it should work fine. Here's a whole list of tips and tricks as you convert to cooking Sweetness Potato Stew on the stovetop (or in the oven).

• 3 cups (~ii potatoes) medium-sized sweetness potatoes chopped
• i/iv cup chopped celery
• 1 small yellowish onion
• 8 ounce handbag mini carrots
• 1 can (15 ounces) corn I utilize burn-roasted (or use frozen sweet corn or cutting it off the cob!)
• 1 can (14.v ounces) diced tomatoes I use fire-roasted
• 1 pound beef chuck roast cutting into cutting into 1/ii-inch chunks (can use pre-cut stew meat for super quick prep)
• 2 tablespoons flour
• ane/2 teaspoon each seasoned salt and pepper
• one bay leafage
• i teaspoon minced garlic
• 1/ii teaspoon paprika
• 1 teaspoon Worcestershire sauce
• two tablespoons fresh parsley
• ii beef bouillon cubes
• i cup water
• Optional: fresh flat leaf parsley

• Coat the inside of a slow cooker with non-stick spray. I use a six-quart pot.

• Peel and chop the sweet potatoes into large chunks. Measure to get a heaping three cups and identify in the prepared slow cooker.

• Add in the chopped celery, chopped onion, the bag of carrots, drained can of corn (I purchase corn that is fire-roasted and it adds so much flavor! It'due south correct by regular canned corn in the grocery store) and undrained can of diced tomatoes.

• Toss together the flour, seasoned salt, and pepper. Toss the cut meat (cutting in 1 inch cubes if not pre-cut) in the flour mixture until well coated.

• Place the coated meat in the slow cooker on height of all the vegetables. Yous do non need to pre-melt the meat.

• Add in the bay leaf, minced garlic, paprika, Worcestershire sauce, and fresh parsley. (I coarsely chop parsley and pack information technology in a tablespoon to get that measurement.)

• Crumble in the bouillon cubes and the water.

• Stir everything together and submerge the meat beneath the veggies to keep it as tender as possible. Comprehend and melt on depression for vii-9 hours, loftier for 5-7 hours or until the sweetness potatoes and vegetables are tender and the meat is cooked through and tender. All slow cookers cook at dissimilar temperatures. Mine takes well-nigh viii hours on depression and I don't typically cook stews on loftier because I find them to be more flavorful (meat more than tender) later on deadening cooking all 24-hour interval! If you are home, occasionally stir the stew throughout the twenty-four hour period.

• When ready to serve, remove the bay leaf.

• Stir the ingredients together and slightly mash the tender sweet potatoes in the crockpot. This gives it a chunkier and thicker stew consistency and it's delicious!

• If desired, top with some fresh parsley.

Calories: 406 kcal | Carbohydrates: 47 g | Protein: 26 g | Fat: thirteen g | Saturated Fat: 6 grand | Cholesterol: 78 mg | Sodium: 261 mg | Potassium: 1188 mg | Cobweb: 8 m | Sugar: 12 g | Vitamin A: 33223 IU | Vitamin C: xi mg | Calcium: 102 mg | Iron: 4 mg

Nosotros exercise our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-political party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional person for nutrition guidance as needed.

DID YOU Make THIS RECIPE?

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