Slow Cooker Beef and Sweet Potato Stew
Gluten Free Living – 2016
Slow Cooker Beef and Sweet Potato Stew is a wonderful, clean-eating soup your family is sure to enjoy. It’s healthy, low calorie, gluten free and dairy free, yet so easy to make because you toss everything into your slow cooker!
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It’s filled with all kinds of veggies (including my favorite: sweet potatoes). I seasoned it with some of my favorite seasonings like marjoram. It’s succulent and delicious comfort food that’s great for any occasion. It’s also a terrific way to use up leftover veggies if you have them. Just make sure you add them the last half hour and not at the beginning if they’re already cooked.
I have a friend whom I met while we both lived in Massachusetts. We met at church there and our children were about the same age. We moved to Texas in 1996 and they followed in 2000. For the next eight or nine years we prayed together weekly about everything from politics to family and everything in between. After I started seminary in 2008, my time was limited, then we moved farther south and got involved in a church plant so we stopped meeting for several years.
In 2015 she was diagnosed with cancer and also moved up to north Plano, which is now about an hour’s drive away. We still try to meet to talk and pray about once a month. When we do we have lunch together. Because of the cancer and radiation treatments, she is on a very restricted diet. No dairy, no legumes (except green beans), no white potatoes, no mushrooms. Nor any kind of condiment or processed food that has preservatives, high fructose corn syrup, sugar or unhealthy oils.
I whipped up this quick and easy stew (minus my favorite mushrooms) for our lunch in February. It was a huge hit. This stuff is savory and delicious. My friend raved and raved over how good it tasted. It is made with clean eating ingredients that are easy to find and add wonderful flavor.
The leeks, garlic and onions supplement the seasonings and make this stew quite mouthwatering. I put most of the stuff in the crockpot and cooked them for a couple of hours. Then I added the veggies that wouldn’t take as long to cook and cooked them through about an hour.
I hope you enjoy making this delicious soup in your crockpot sometime soon. Slow Cooker Beef and Sweet Potato Stew truly delights the taste buds. It’s also hearty, filling and infinitely satisfying! If you are on special diets and would like me to try to make something that fits your dietary needs, please let me know on the comment form at the bottom of this post. I will try to whip up something you and your family can enjoy. Bon Appetit!
I recently remade this recipe (January 2020) for our Friday night care group. The only thing I did differently is remove the gluten free flour that I used as a thickener in the first version. Actually I liked it a lot better that way. We served it with cornbread and everyone loved it. Plus, you just can’t beat a hot bowl of stew on cold, winter nights. Yum.
Slow Cooker Beef and Sweet Potato Stew is comfort food at it’s finest.
This is straight out of the crockpot. Serve with gluten free bread or rolls, if desired.
This is a couple of days later with Jalapeno Cheddar Cornbread crumbled into the stew. It was so delicious.
Here’s what I did.
I used these ingredients.
Place stew beef in a crockpot.
Pour beef broth (or vegetable broth) into crockpot over top of the beef.
Add carrots, leeks, celery, green onions and sweet potatoes.
Add bell pepper strips, garlic and seasonings.
Cook ingredients about 4 hours on LOW.
Add tomatoes, green beans, zucchini and yellow squash.
Heat through about one more hour on LOW.
This stew is savory and incredibly delicious.
Ladle into bowls and serve.
If you enjoy soup as comfort food, you’ve got to give Slow Cooker Beef and Sweet Potato Stew a try.
Here’s the recipe.
SLOW COOKER BEEF AND SWEET POTATO STEW
(My own concoction)
Slow Cooker Beef and Sweet Potato Stew
Equipment
- 1 crockpot
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 wooden spoon
- 1 soup ladle
Ingredients
- 2 1/2 lbs. stew beef
- 2 large carrots peeled and sliced
- 2 leeks green top removed, washed thoroughly and sliced
- 2 ribs celery diced or sliced on the diagonal
- 5 green onions sliced
- 2 large sweet potatoes peeled and cubed
- 1/2 orange bell pepper diced
- 1/2 yellow bell pepper diced
- 1/2 red bell pepper diced
- 1 large zucchini sliced
- 1 large yellow squash sliced
- 1/2 lb. whole green beans ends removed
- 6 roma tomatoes sliced
- 4 cloves garlic minced
- 32 oz. vegetable broth or beef broth
- 1 tbsp. dried parsley
- 1 tsp. dried marjoram
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 1/2 tsp. pink Himalayan sea salt
- 3/4 tsp. ground black pepper
Instructions
- Place stew beef into crockpot; add broth over top.
- Add carrots, leeks, celery, green onions, sweet potatoes, bell peppers, garlic and seasonings.
- Cook on low about 4 hours.
- Add zucchini, yellow squash, tomatoes and green beans.
- Heat through about 1 hour.
- Garnish with fresh parsley, if desired.
- Serve with cornbread, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 2 ½ lbs. stew beef
- 5 carrots, peeled and sliced
- 2 leeks, green top removed and sliced
- 2 ribs celery, diced
- 5 green onions, sliced
- 2 large sweet potatoes, peeled and cubed
- ½ orange bell pepper, diced
- ½ yellow bell pepper, diced
- ½ red bell pepper, diced
- 2 small zucchini, sliced
- 2 small yellow squash, sliced
- ½ lb. whole green beans, ends removed
- 6 roma tomatoes, sliced
- 4 cloves garlic, minced
- 32 oz. vegetable or beef broth
- 1 tbsp. parsley
- 1 tsp. marjoram
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 ½ tsp. pink Himalayan sea salt
- ¾ tsp. ground black pepper
- about ½ to 2/3 cup Pamela’s gluten free baking and pancake mix
- water
- Pour broth into crockpot.
- Add beef, carrots, leeks, celery, green onions, sweet potatoes, bell peppers, garlic and seasonings.
- Cook on low about 4 hours.
- Add zucchini, yellow squash and green beans.
- Heat through about 1 hour.
- Whisk gluten free baking mix with enough water to make a thin paste without lumps.
- Stir into crockpot and heat through.
Serve with hot bread or your favorite cornbread and you have a nourishing and delicious meal.
Every spoonful is amazing. Slow Cooker Beef and Sweet Potato Stew is easy since it’s made in the crockpot.
We loved the way Slow Cooker Beef and Sweet Potato Stew turned out. I believe you will too.
You may also enjoy these delicious recipes!
Slow Cooker Butternut Squash Chipotle Chili
Slow Cooker Chicken and Sweet Potato Soup
Slow Cooker Beef and Vegetable Soup
Slow Cooker Beef and Sweet Potato Stew
Equipment
- 1 crockpot
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 wooden spoon
- 1 soup ladle
Ingredients
- 2 1/2 lbs. stew beef
- 2 large carrots peeled and sliced
- 2 leeks green top removed, washed thoroughly and sliced
- 2 ribs celery diced or sliced on the diagonal
- 5 green onions sliced
- 2 large sweet potatoes peeled and cubed
- 1/2 orange bell pepper diced
- 1/2 yellow bell pepper diced
- 1/2 red bell pepper diced
- 1 large zucchini sliced
- 1 large yellow squash sliced
- 1/2 lb. whole green beans ends removed
- 6 roma tomatoes sliced
- 4 cloves garlic minced
- 32 oz. vegetable broth or beef broth
- 1 tbsp. dried parsley
- 1 tsp. dried marjoram
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 1/2 tsp. pink Himalayan sea salt
- 3/4 tsp. ground black pepper
Instructions
- Place stew beef into crockpot; add broth over top.
- Add carrots, leeks, celery, green onions, sweet potatoes, bell peppers, garlic and seasonings.
- Cook on low about 4 hours.
- Add zucchini, yellow squash, tomatoes and green beans.
- Heat through about 1 hour.
- Garnish with fresh parsley, if desired.
- Serve with cornbread, if desired.