Beef Stew with Sweet Potatoes


  • 1 1/2 pounds lean stew beef, cut in 1-inch cubes
  • 4 tablespoons all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • large white onion, cut into 1-inch pieces
  • cloves garlic, mnced
  • medium sweet potatoes, peeled and cut into chunks
  • 1 14.5-ounce can fat-free, reduced-sodium beef broth
  • 1/2 cup beer
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup frozen green beans
  • Salt and pepper, to taste


  1. Place stew beef in a large plastic bag with 3 tablespoons flour, salt, and pepper. Seal the bag and toss until the beef is evenly coated.

  2. Heat the olive oil in a large skillet. Brown beef on all sides, working in batches if necessary.

  3. Place sweet potatoes in the base of a preheated 4-5-quart slow-cooker. Layer on the browned beef, onions, and garlic. Pour in beef broth, beer, and Worcestershire sauce. Sprinkle in nutmeg. Cover and cook on low for 8 hours.

  4. Remove about 1/2 cup of the broth and place in a bowl. Whisk in remaining tablespoon of flour until there are no more lumps. Add the broth and flour mixture back to the slow-cooker.

  5. Add frozen green beans and cook the stew for an additional 15-20 minutes.

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