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Smoky Paprika Beef Stew with Sweet Potatoes
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Freezer Bag
  • Knife

Ingredients
  

  • 1 pound beef stew meat
  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups beef broth
  • 2 bay leaves

Instructions
 

  • Add the beef stew meat, sweet potato cubes, chopped onion, and minced garlic to a freezer bag or directly into the slow cooker.
  • Sprinkle the smoked paprika, salt, and black pepper over the ingredients.
  • Pour in the beef broth and add the bay leaves.
  • If prepping for the freezer, seal the bag, remove excess air, and freeze flat. When ready to cook, thaw overnight in the fridge.
  • Transfer everything to the slow cooker and cook on low for 8 hours or high for 4 hours until the beef is tender.
  • Remove the bay leaves before serving.

Notes

For a thicker broth, mash a few pieces of sweet potato against the side of the pot near the end of cooking. If the flavor tastes too mild after thawing, stir in an extra half teaspoon of smoked paprika before serving. This stew reheats well on the stovetop with a splash of broth to loosen it up.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Freezer Bag, Knife