Beef Stew with Sweet Potatoes

  • 1 1/2 pounds lean stew beef, cut in 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 small yellow onions, chopped
  • 2 cloves garlic, minced
  • medium russet potato, peeled and cut into chunks
  • medium sweet potato, peeled and cut into chunks
  • 1 14.5-ounce can fat-free, reduced-sodium beef broth
  • 1 cup water
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups frozen green beans
  • Salt and pepper, to taste


  1. Place stew beef in a large plastic bag with the 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. Remove beef from skillet and place in a bowl.

  3. Pour beef broth into skillet and simmer, scraping the brown bits off the bottom of the skillet.

  4. Place potatoes in the base of a preheated 4-5-quart slow-cooker. Layer on the browned beef, onions, and garlic.

  5. Pour in beef broth, water, and Worcestershire sauce. Cover and cook on low for 7 hours.

  6. Add frozen green beans and cook the stew for an additional 15-20 minutes. Season with salt and pepper, to taste, before serving.

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