Sweet Potato Beef Stew in the Slow Cooker

This is my last sweet potato post from my garden this season.  That makes me sad, but pleased that I have had enough to get me this far.


For a while we had access to locally-grown, grass-fed beef.  During that period, I used to make a lot of beef stews.  One that I grew particularly fond of is a sweet potato stew.  Usually I make it with barley, but I do not have any barley in the house, so I am using short grained brown rice.  You can use either when making this.  Farro would also be good.

I was going to be making this on a day I would be commuting, so I prepped all the vegetables the night before.


When morning came, all I had to do was put everything into the slow cooker and leave.  Nine hours later, I added the frozen peas, cooked it a little longer, and….



Sweet Potato Beef Stew in the Slow Cooker

2 lbs stew beef, cut in cubes

2 cups onions, chopped

1 cup celery, sliced

4 cups peeled sweet potato, cut into 1-inch pieces (about 1 1/2 lbs) (from the garden)

2 cups carrots, sliced or cut into 1-inch rods

1 1/2 cups parsnips, cubed

4 cups low-sodium beef stock or broth

3/4 cup short grained brown rice, barley or farro

1/2 Tbsp worcestershire sauce

1 tsp dried oregano (from the garden)

28-ounce can whole tomatoes in juice, crushed in your hands

1 1/2 cups frozen peas

1 tsp salt


Put all ingredients (except the peas) in the slow cooker.


Cook on low for 8 to 10 hours.  In the last 15 minutes, add the peas.  Finish cooking, and enjoy!


Serves 6-8.


One Comment Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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