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Slow Cooker Lean Beef & Sweet Potatoes - Comforting, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds lean beef stew meat (round or sirloin), trimmed and cut into 1.5-inch cubes
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into 1/2-inch rounds
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 2 cups low-sodium beef broth
  • 1 tablespoon olive oil (optional, for browning)
  • 1 bay leaf
  • Fresh parsley or green onions, chopped, for garnish (optional)
  • Lemon wedge or a splash of apple cider vinegar, to brighten (optional)

Method
 

  1. Prep your ingredients: Cut the beef and sweet potatoes into even pieces so they cook at the same rate. Chop the onions, carrots, celery, and bell pepper.
  2. Optional browning step: Heat olive oil in a skillet over medium-high. Sear the beef in batches until lightly browned, about 2–3 minutes per side. This adds depth, but it’s optional if you’re short on time.
  3. Layer the slow cooker: Add onion, garlic, carrots, celery, and bell pepper to the bottom. Place sweet potatoes and beef on top.
  4. Mix the flavor base: In a small bowl, whisk together tomato paste, Worcestershire, smoked paprika, cumin, thyme, black pepper, and salt with a little broth to loosen.
  5. Add liquid and bay leaf: Pour the flavor mixture and remaining beef broth over the contents. Tuck in the bay leaf.
  6. Cook low and slow: Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is tender and sweet potatoes are soft but not falling apart.
  7. Finish and adjust: Remove the bay leaf. Taste and add more salt if needed. For brightness, squeeze in a little lemon or add a splash of apple cider vinegar.
  8. Serve: Ladle into bowls and garnish with chopped parsley or green onions. Serve as is, or spoon over brown rice, cauliflower rice, or quinoa.