Simple Slow Cooker Beef and Sweet Potato Stew

Adapted from Sarah Fragoso’s Garlicky Beef Stew with Acorn Squash, from Everyday Paleo

Free of gluten, dairy/casein, soy, eggs, and grains

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1.5 pounds stew beef

1 small onion, finely diced

2 medium sweet potatoes, peeled and cubed

½ teaspoon poultry seasoning

¼ teaspoon salt

¼ teaspoon ground pepper

½ cup beef broth or water

OPTIONAL: 2 small apples, peeled and chopped

OPTIONAL: 5-6 large cloves garlic, peeled and minced


Grease a 4 quart slow cooker with non-stick cooking spray. Add chopped sweet potatoes, diced onions, poultry seasoning, salt, and pepper to the bottom of the slow cooker. Place the stew beef on top of everything. If you are using garlic, rub it over the stew beef. Pour beef broth or water around the beef into the vegetables. Cover slow cooker and cook on low for 6-8 hours. If you use frozen stew beef, you may need to cook a little longer until beef is fall-apart tender. When the stew is ready use a fork to break the stew beef into smaller pieces and gently break up the sweet potatoes into the stew consistency you enjoy.

Carrie’s Notes:

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