Best Slow Cooker Colombian Beef And Sweet Potato Stew Recipes

SLOW COOKER BEEF STEW WITH SWEET POTATOES

Steps:

• Gather the ingredients.
• Cut the stewing beef into bite-size pieces.
• In a bowl or a paper bag or food storage bag, toss the stew beef with the flour and 1/4 teaspoon each salt and pepper .
• Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Add the coated beef cubes and sliced onion to the pan and cook, stirring, until the beef is well browned.
• Peel the sweet potato and cut into 1 to 1 1/2-inch cubes. You should have about 2 1/2 to 3 cups of cubes.
• Place the sweet potato cubes in the crock pot; add beef and onions.
• Mix beef broth with cinnamon and pour over beef mixture.
• Cover and cook on low 7 to 9 hours, or until the beef is tender.
• Taste and adjust seasonings with salt and pepper, as needed.
• Add peas or green beans during the last 15 to 20 minutes.
• If you would like to thicken the stew, combine the flour and water and stir to make a smooth paste. Add to the stew and turn to HIGH. Cook for about 10 minutes longer, or until thickened.
• Serve this beef stew with biscuits or crusty bread .
• Enjoy!

SLOW-COOKER BEEF AND POTATO STEW

Steps:

• Crumble ground beef into a skillet over medium heat; season with garlic salt and cayenne pepper. Cook and stir the ground beef until completely browned, breaking into small pieces as you stir, 5 to 7 minutes. Drain as much grease from the beef as possible.
• Combine water, beef broth, corn, potatoes, sliced jalapeno peppers, onion, onion powder, and black pepper in a slow cooker; add drained ground beef. Cook on High until potatoes are tender, stirring occasionally, 3 1/2 to 4 hours.

JACQUIE'S SLOW COOKER BEEF STEW WITH SWEET POTATOES

Steps:

• Place celery, sweet potatoes, and carrots in the bottom of a slow cooker.
• Combine stew meat and flour in a gallon-sized resealable plastic bag; toss to coat.
• Heat oil in a large skillet over medium heat. Add beef to hot skillet and cook for 2 to 3 minutes. Add onion; cook and stir until beef is evenly browned on all sides and onion has softened, 3 to 7 minutes more. Transfer beef and onion to the slow cooker.
• Combine broth, wine, and Worcestershire sauce in a bowl; pour into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Pour the skillet contents over meat in the slow cooker. Add garlic, bay leaves, rosemary, and onion soup mix.
• Cover and cook on High until meat and vegetables are tender, about 5 hours.

BEEF & SWEET POTATO STEW (SLOW COOKER)

Steps:

• Season the beef with salt & pepper.
• Heat the oil over medium high heat and a large skillet.
• Brown all sides of the beef in batches, transfer browned beef to the slow cooker.
• Deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
• Add the spices and stir to combine.
• Layer the onions, garlic, and sweet potatoes over the beef.
• Cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
• Meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
• Transfer to a plate or bowl to cool.
• When cool, run through a spice mill or coffee grinder until it is a fine powder.
• Also grind half of the peanuts.
• Coarsely chop the other half of the peanuts.
• Add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
• Bring a small pan with 1" water in the bottom to a boil.
• Add the apricots and green beans.
• Cook until the green beans are bright green and still slightly crisp (about 5 minutes).
• Drain and stir the beans & apricots into the stew.
• Season with salt & pepper to taste.
• Serve sprinkled with the chopped peanuts.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.