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Beef and Sweet Potato Slow Cooker Stew

Quincy Vidrine

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Beef can easily be incorporated into a healthy diet. The USDA defines a lean cut of beef as a 3.5-ounce serving (about 100 grams) that contains less than:

  • 10 grams total fat
  • 4.5 grams saturated fat
  • 95 milligrams cholesterol

If you choose lean or extra-lean cuts of beef, don't go overboard. If you want to include beef in your diet, do so in moderation. The Dietary Guidelines for Americans recommend that adults eat no more than a total of 5 1/2 to 6 ounces (156 to 170 grams) of cooked lean meat, fish, shellfish or skinless poultry a day.

The recipe provided here used trimmed chuck steak, or stew meat – it can also be made with leaner cuts such as eye of round roast, top round roast, or bottom round roast. This recipe also uses another important and healthy Louisiana commodity – sweet potatoes! They are packed with nutrients and give this stew a new twist on an old favorite.

Ingredients:

3 pounds trimmed beef chuck steak, cut into 1- inch cubes
½ cup all-purpose flour
1 onion, diced
4 cloves garlic, minced
2 large sweet potatoes, peeled and cut into 1 ½ inch cubes
2 large carrots, sliced
1 red bell pepper, diced
1 ½ cups beef stock
1 (14 ounce) can diced tomatoes
1 beef bouillon cube, crushed
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 bay leaves
4 Tablespoons fresh chopped parsley (optional for garnish when serving)

Method:

  • Place the meat and flour into a 6 quart slow cooker.Stir to coat meat well.
  • Add all remaining ingredients except bay leaves and parsley.
  • Stir all ingredients together – mix well.
  • Place bay leaves on top of mixture.
  • Cover, and cook on low heat setting for 8 -10 hours, or on high heat setting for 4-6 hours.Remove bay leaves at the end of cooking time.
  • Taste for seasoning and add extra, if needed.Serve – garnish with parsley if desired.Yields 8 servings.
2/21/2019 2:28:22 PM
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