This robust beef stew with sweet potatoes and other delicious veggies is a great meal to serve any night of the week.
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Just look at all the gorgeous color in this slow cooker.
And because this supper cooks in your slow cooker, it is an effortless meal to make.
Want to make this in your Instant Pot? I have included the instructions for that, too.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Hearty Harvest Beef Stew
This robust beef stew with sweet potatoes and other delicious veggies is a great meal to serve any night of the week. You'll find both slow cooker and Instant Pot instructions included.
Ingredients
- 1 Tb avocado oil, or coconut oil
- 1 1/2 lb beef stew meat
- 6 carrots, peeled and diced
- 4 stalks celery, with leaves, diced
- 1 c diced red onion
- 3 small sweet potatoes, or 2 large peeled and cubed
- 15 oz diced tomatoes, 1 can
- 4 c beef stock, or bone broth, divided
- 5 cloves garlic, minced
- 1 T basil
- 1 T parsley
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 3 Tb tapioca flour
Instructions
- To begin, heat the oil in a skillet over medium high heat.
- Brown the beef in the oil, turning a couple times until it is well browned.
- Scoop the browned beef out with a slotted spoon and place it in your slow cooker.
- Combine all of the ingredients in the slow cooker, except the beef stock and tapioca flour.
- Pour about a cup of the beef stock in a bowl. This does not have to be an exact measurement.
- Add the tapioca flour to the measured beef stock and whisk it smooth.
- Pour all of the beef stock and tapioca flour mix into your slow cooker.
- Stir all of the ingredients together.
- Cover and cook on low heat for 7-8 hours, or at high heat for 4 hours.
- Enjoy!
Notes
Instant Pot Instructions:
To make this in your Instant Pot, follow all of the steps above, except place the ingredients in your IP instead of a slow cooker.
Rather than browning the beef in a skillet, you can do it in batches in your IP, using the “Sauté” option.
After all of the ingredients have been combined, close and seal your Instant Pot.
Press the “stew” button and adjust it to cook for 45 minutes on high pressure.
Let it run the cycle and allow the pressure to come down naturally.
Nutrition
Serving: 1cCalories: 238kcalCarbohydrates: 12gProtein: 31gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 84mgSodium: 479mgFiber: 2gSugar: 4g
Nutritional information is auto-generated and the accuracy is not guaranteed.
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This recipe was shared in Meal Plan Monday.