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

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 medium carrots, sliced into rounds
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Add the beef stew meat to the slow cooker.
  • Place the sweet potato cubes, diced onion, carrot slices, and minced garlic on top of the beef.
  • In a small bowl, whisk the tomato paste into the beef broth until smooth, then pour the mixture over the ingredients in the slow cooker.
  • Add the rosemary sprigs, bay leaf, salt, and pepper.
  • Stir gently to combine everything, then cover and cook on low for 8 hours.
  • Remove the rosemary sprigs and bay leaf before serving.

Notes

Rosemary sprigs are easy to pull out at the end, but if you prefer a stronger herb note, chop one sprig and stir it in during the last hour. The sweet potatoes soften enough to lightly thicken the broth on their own, so no extra flour is needed. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker