sweet potato stew

Hello Sacred Heart families!

I am so excited to begin sharing healthy recipes again! 

Since it is looking like a chilly weekend ahead, I thought this stew seemed like a perfect fall option! 

Please email me any healthy, seasonal and fairly simple recipes that you would like to be featured.


    Serves: 4-6 


    • 3 cups (~2 potatoes) medium-sized sweet potatoes chopped
    • 1/4 cup chopped celery
    • 1 small yellow onion
    • 8 ounce bag mini carrots
    • 1 can (15 ounces) corn I use fire-roasted (or use frozen sweet corn or cut it off the cob!)
    • 1 can (14.5 ounces) diced tomatoes I use fire-roasted
    • 1 pound beef chuck roast cut into cut into 1/2-inch chunks (can use pre-cut stew meat for super quick prep)
    • 2 tablespoons flour
    • 1/2 teaspoon each seasoned salt and pepper
    • 1 bay leaf
    • 1 teaspoon minced garlic
    • 1/2 teaspoon paprika
    • 1 teaspoon Worcestershire sauce
    • 2 tablespoons fresh parsley
    • 2 beef bouillon cubes
    • 1 cup water
    • Optional: fresh flat leaf parsley


    • Coat the inside of a slow cooker with non-stick spray. I use a 6-quart pot.
    • Peel and chop the sweet potatoes into large chunks. Measure to get a heaping 3 cups and place in the prepared slow cooker.
    • Add in the chopped celery, chopped onion, the bag of carrots, drained can of corn (I buy corn that is fire-roasted and it adds so much flavor! It's right by regular canned corn in the grocery store) and undrained can of diced tomatoes.
    • Toss together the flour, seasoned salt, and pepper. Toss the cut meat (cut in 1 inch cubes if not pre-cut) in the flour mixture until well coated.
    • Place the coated meat in the slow cooker on top of all the vegetables. You do not need to pre-cook the meat.
    • Add in the bay leaf, minced garlic, paprika, Worcestershire sauce, and fresh parsley. (I coarsely chop parsley and pack it in a tablespoon to get that measurement.)
    • Crumble in the bouillon cubes and the water.
    • Stir everything together and submerge the meat below the veggies to keep it as tender as possible. Cover and cook on low for 7-9 hours, high for 5-7 hours or until the sweet potatoes and vegetables are tender and the meat is cooked through and tender. All slow cookers cook at different temperatures. Mine takes about 8 hours on low and I don't typically cook stews on high because I find them to be more flavorful (meat more tender) after slow cooking all day! If you are home, occasionally stir the stew throughout the day.
    • When ready to serve, remove the bay leaf.
    • Stir the ingredients together and slightly mash the tender sweet potatoes in the crockpot. This gives it a chunkier and thicker stew consistency and it's delicious!
    • If desired, top with some fresh parsley.
    • ENJOY!!

    As always, please reach out to me with any questions or concerns you have regarding health and wellness at school.

  • Nurse Mary