Try this slow cooker beef and sweet potato stew to use South Carolina’s freshest ingredients. This recipe comes from the South Carolina Department of Agriculture’s Fresh on the Menu program, which connects consumers and chefs with local farmers. Slow cooking the stew allows for the beef to become tender and reduces its flavorful juices. The sweet potatoes in this recipe absorb the broth and juices, giving an all new meaning to sweet potato. Serve over white rice or mashed potatoes.
Photo by: James Smith
Serves 6 to 8
3 pounds beef stew meat, diced into 1-inch cubes
⅓ cup Adluh® all-purpose flour or generic brand
1 onion, chopped
4 garlic cloves, crushed
1 large Certified SC Grown Sweet Potato, or other large sweet potato, chopped
8 red potatoes, chopped
2 large carrots, diced
1 red pepper, deseeded and diced
1½ cups beef broth
14 ounce can diced tomatoes
1 beef bouillon cube
Crushed Salt and pepper to taste
- Place the meat and flour into a slow cooker bowl. Stir to coat meat and add the rest of the ingredients. Mix well. Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 6 hours.
- Taste stew before serving, and add more salt or pepper as needed.
- Courtesy of Fresh on the Menu, South Carolina Department of Agriculture