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As the leaves turn to vibrant shades of orange and gold, and the air becomes crisp and cool, there's nothing quite like a hearty stew to warm the soul. Stews have a unique ability to evoke feelings of comfort and nostalgia, especially during the fall and winter months when hearty meals are needed to fend off the chill. One such dish that encapsulates the essence of this season is the "Harvest Harmony Beef & Sweet Potato Stew." This wholesome recipe not only satisfies the palate but also nourishes the body with its rich blend of ingredients.

Fall Crockpot Beef and Sweet Potato Stew

Warm up this season with a comforting bowl of Harvest Harmony Beef & Sweet Potato Stew. This hearty dish combines tender beef, sweet potatoes, and seasonal vegetables for a wholesome meal that the whole family will love. Packed with nutrients and bursting with flavor thanks to a mix of herbs and spices, it's perfect for chilly evenings or gatherings with friends. Follow our easy step-by-step guide to create a comforting stew that warms both body and soul.
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

2 medium sweet potatoes, peeled and diced into 1-inch pieces

4 medium carrots, sliced into rounds

1 large onion, chopped into small pieces

3 cloves garlic, minced

4 cups beef broth (preferably low-sodium)

2 cups baby spinach (optional)

1 can (14.5 oz) diced tomatoes, undrained

1 tablespoon tomato paste

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

2 bay leaves

Salt to taste

2 tablespoons olive oil

Fresh parsley, chopped, for garnish

Instructions
 

Sear the Beef: In a large skillet over medium-high heat, add the olive oil and allow it to heat up. Season the beef cubes generously with salt and freshly ground black pepper. Working in batches, add the beef to the skillet, ensuring not to overcrowd the pan. Sear the beef until it’s browned on all sides, which should take about 4-5 minutes per batch. This step builds a robust flavor profile for your stew. Once browned, carefully transfer the seared beef to the crockpot.

    Sauté the Vegetables: In the same skillet, add the chopped onions and minced garlic. Sauté for about 3-4 minutes, stirring frequently, until the onions are translucent and softened. Make sure to scrape up any browned bits stuck to the bottom of the pan, as these will enhance the stew’s flavor. Once done, transfer this aromatic mixture to the crockpot over the beef.

      Incorporate Additional Ingredients: Next, to the crockpot, add the diced sweet potatoes and sliced carrots. Follow with the undrained diced tomatoes, tomato paste, dried thyme, smoked paprika, ground cumin, and bay leaves. Pour the beef broth over the top, ensuring all ingredients are submerged. Gently stir to combine everything evenly.

        Cook the Stew: Secure the lid on the crockpot and set it to cook on low for 8 hours or on high for 4 hours. If you are using the baby spinach, fold it gently into the stew during the last 30 minutes of the cooking time.

          Finish & Serve: When the cooking time is complete, taste the stew and adjust the seasoning by adding more salt if needed. Before serving, carefully remove and discard the bay leaves. Ladle the stew into bowls, garnishing with fresh chopped parsley for an added touch of freshness. Serve warm alongside crusty bread for a complete meal.

            Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6

              Presentation Tips: Serve the stew in rustic bowls or on a shallow plate, drizzled with a little extra olive oil for a touch of shine. Place crusty bread on the side for a delightful dipping experience.