Slow Cooker Rustic Beef and Sweet Potato Stew

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 large sweet potatoes, peeled and diced
• 3 medium carrots, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to slow cooker.
2. In the same skillet, add chopped onion and cook until softened, about 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker.
3. Add diced sweet potatoes, sliced carrots, beef broth, water, tomato paste, Worcestershire sauce, dried thyme, smoked paprika, salt, and pepper to the slow cooker. Stir gently to combine all ingredients.
4. Cover and cook on low for 6 hours or on high for 3-4 hours, until beef is tender and vegetables are cooked through.
5. About 15 minutes before serving, taste and adjust seasoning with additional salt or pepper if needed. Stir gently.
6. Serve hot, garnished with fresh herbs like parsley if desired, alongside crusty bread or simple green salad for a complete meal.

Chef tips

• For extra thick stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking.
• If you don’t have Worcestershire sauce, substitute with soy sauce or balsamic vinegar for a slightly different but tasty flavor.
• To save time, buy pre-cut sweet potatoes and carrots or use a slow cooker insert that can be seared directly on the stovetop to skip the skillet step.
• If you prefer a milder stew for kids, reduce the smoked paprika to 1/2 teaspoon or omit it entirely.