Ingredients
- 3 cups chopped sweet potato - white or orange sweet potato works
- 2 celery ribs - chopped
- ½ small onion - peeled and diced
- 2 medium carrots - peeled and diced
- 1 cup frozen corn
- 1 can diced tomatoes - drained and rinsed (15 oz)
- 2 lbs beef chuck roast - cut into bite-size chunks
- 3 garlic cloves - minced
- 2 Tbsp worcestershire sauce
- 3 tsp dried thyme
- 1 carton beef broth - 32 oz
- salt and pepper - to taste
- 2 Tbsp cornstarch
Instructions
Prep All the Ingredients:
- Peel and chop the sweet potatoes. Add 3 cups to the slow cooker.
- Chop celery, small onion, and carrots and add to the slow cooker. Add in frozen corn and drained diced tomatoes.
- Cut the beef chuck roast into bite-size chunks. Pour into slow cooker.
- Add the minced garlic, worcestershire sauce, dried thyme, and beef broth. Generously season everything with salt and pepper. Stir up the stew and add the lid.
- Cook on low for 7-9 hours, or on high for 5-7 hours. (I prefer to cook on low for more tender meat)
- THICKEN THE STEW: Once slow cooker has been cooking 7 hours, Take ½ cup of broth from the slow cooker and add to a small bowl. Add in 2 Tbsp cornstarch and whisk together until there are no clumps. Pour back into the slow cooker and mix evenly into the stew. Cook an additional 30 minutes to thicken the stew.
Nutrition
Serving: 6g | Sodium: 330mg | Calcium: 96mg | Sugar: 6g | Fiber: 4g | Potassium: 1073mg | Calories: 398kcal | Fat: 18g | Protein: 32g | Carbohydrates: 30g | Iron: 5mg
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.
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