Crockpot Sweet Potato Stew

This stew is basically the season of autumn captured into a single bowl. Chock full of vegetables in season during the fall, it will remind you of lazy fall nights with your family in the cabin in the mountains...

Total Time: 8 Hours, 25 Minutes (Prep - 25 Minutes / Cook - 8 Hours)

Servings: 4-6

Ingredients

• 3 cups (about 2) medium-sized sweet potatoes, chopped

• 1/4 cup chopped celery

• 1 small yellow onion

• 8-ounce bag mini carrots

• 1 can (15 oz) corn

• 1 can (14.5 oz) diced tomatoes

• 1 pound beef chuck roast, cut into 1/2-inch chunks

• 2 tablespoons flour

• 1/2 teaspoon each of salt and pepper

• 1 bay leaf

• 1 teaspoon minced garlic

• 1/2 teaspoon paprika

• 1 teaspoon Worcestershire sauce

• 2 tablespoons fresh parsley

• 2 beef bouillon cubes

• 1 cup water

Instructions

1. Grease a slow cooker with nonstick spray.

2. Peel and chop the sweet potatoes into large chunks. Measure 3 cups and place in the slow cooker.

3. Add in the chopped celery, onion, carrots, drained can of corn and undrained can of diced tomatoes.

4. Toss together the flour, salt and pepper. Toss the cut meat into the flow mixture until well coated. Place the meat into the slow cooker on top of the vegetables.

5. Add in the bay leaf, garlic, paprika, Worcestershire sauce, and fresh parsley. Crumble in the boullion cubes and the water.

6. Stir everything together and try to submerge the meat below the vegetables to make it as tender as possible.

7. Cover and cook on low for 7-9 hours, or on high for 5-7 hours, or until the sweet potatoes and vegetables are tender and the meat is cooked through and tender.

8. When ready to serve, remove the bay leaf and stir ingredients together and slightly ash the sweet potatoes for a chunkier and thicker stew consistency.