This delicious Slow Cooker Beef Stew with sweet potatoes is perfect whatever the season! The whole family will love the meltingly tender beef in a gently spiced gravy.
I can see you shaking your heads… beef stew in July? Well if you were ‘enjoying’ the kinds of weather we have been blessed with, you too would be thrilled for a bowl of this delicious crock pot beef stew.
My slow cooker has been brought out of temporary retirement since the rain decided to spoil our summer and I have been rediscovering my love for it. There’s nothing like having food ready when you come home – especially now that the kids are on their school holidays.
This stew is also suitable for cooking on your stove/oven of course – I just prefer the ease of the slow cooker! I have added a little prep time browning the beef and briefly cooking the vegetables – I always think it adds to the flavour.
You could skip it however and just dump everything in the slow cooker – the stew will still taste delicious. If you decide not to bother browning the beef, then add a little cornflour (cornstarch) instead to thicken the sauce.
And now I really have to stop typing because staring at these photos is making my mouth water… I can see this beef stew rivalling my Vietnamese beef stew in our affections – it is that tasty!
Slow Cooker Beef Stew
Ingredients
- 1 lb (950g) diced braising steak
- 3 tbsp flour leave out for slimming version
- 2 tsp ground cumin
- 3 tbsp olive oil
- ½ cup (120ml) beef stock from a stock cube
- 2 sweet potatoes peeled and cubed
- 1 large onion peeled and finely diced
- 3 garlic cloves finely sliced
- 1 red bell pepper sliced thinly
- 1 green bell pepper sliced thinly
- 1 green chilli finely diced
- 15 oz (400g) canned chopped tomatoes
- 2 tbsp tomato paste
- 2 tsp oregano
- 1 tsp chipotle paste more if you like it spicy!
- 7 oz (200g) canned corn drained
- 1 tbsp lime juice
- salt and pepper to season
- 1 small red chilli sliced
- pinch dried chilli flakes
- fresh cilantro (coriander) to garnish
- sour cream to serve used reduced fat for slimming version
- lime wedges to serve
Instructions
- Put the flour on a plate and mix with the ground cumin. Season liberally with salt and pepper.
- Toss the beef cubes in the flour to coat.
- Heat 2 tablespoons of olive oil in a large non-stick frying pan and brown the beef, in batches, until nicely coloured. Transfer the beef to your slow cooker.
- Deglaze the pan with a little stock and scrape any browned bits. Add those to the beef.
- Heat remaining oil and fry the onion, garlic, peppers and green chilli for 3-4 minutes.
- Add the tomatoes, tomato paste, oregano and chipotle paste and bring to a simmer.
- Transfer to the slow cooker and add the sweet potatoes. Stir everything together.
- Cover and cook on HIGH for 4 hours or LOW for 7 hours.
- Stir in the corn and cook for a further 30 minutes.
- Check the seasoning and stir in the lime juice.
- Serve with a dollop of sour cream and add the chopped chilli, coriander and chilli flakes.
Thao @ In Good Flavor says
This stew looks mouthwatering!! I love the slow cooker. It makes hearty, comforting meals possible without the sweat!
Patty @ Spoonabilities says
This looks like a definite family favorite! I am going to try this recipe for sure!
Lucy Parissi says
Definitely a family favourite – not too spicy for little kids but you can dial up the spice if you want 😉
Mary // Chattavore says
It’s been raining like crazy here in Tennessee, and I can’t stand it! Not worth complaining, though, right? Anyway, I am all about soups and stews no matter what the weather. This looks great!
Lucy Parissi says
I am glad London isn’t the only place enjoying downpours in July!
Helen @ Fuss Free Flavours says
Looks like a thoroughly delicious and wholesome plate of goodness. It is rather nice on some levels that the weather means it isn’t all about the need for not cooking, as it is when it’s scorching. Although I do miss the sunshine when we have these countless days of rain at present. A good recipe to bookmark for Winter too. Lovely.