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Beef and Sweet Potato Stew with Rosemary
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into 1-inch pieces
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the beef and brown it on all sides for a few minutes. Transfer the beef to the slow cooker.
  • Add the sweet potatoes, onion, and garlic to the slow cooker with the beef.
  • Pour in the beef broth, then stir in the rosemary, salt, and pepper until everything is combined.
  • Cover and cook on low for 8 hours, until the beef is fork-tender and the sweet potatoes are soft.
  • Stir the stew gently before serving to distribute the ingredients.

Notes

Mashing a few sweet potato pieces at the end helps thicken the broth naturally. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Use fresh rosemary rather than dried for the clearest flavor in this long-cooked stew.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet