Butternut Sweet Potato Stew

Butternut Sweet Potato Stew is a delicious, hearty and healthy stew made in the crock pot (slow-cooker) packed with butternut squash, sweet potatoes, carrots, celery, corn, tomatoes, beef and lots of seasoning!

Butternut Sweet Potato Stew is a delicious, hearty and healthy stew made in the crock pot (slow-cooker) packed with butternut squash, sweet potatoes, carrots, celery, corn, tomatoes, beef and lots of seasoning!

Butternut Sweet Potato Stew

Butternut squash and sweet potatoes are two of my favorite veggies.  So I decided to combine these two awesome veggies with one of my favorite cold weather dishes…STEW!!!

Not only is this Butternut Sweet Potato Stew packed with flavor, but it is also sooooo easy to make!  Seriously, you have a little bit of prep (chopping), but then you just dump it all into the crockpot, turn it to low and forget about it!

There’s nothing better than coming home to a home cooked meal, filling your house with rustic comfort food aromas with nothing else to do but serve and eat. Slow cooked beef with sweet potatoes and but it squash melting through the gravy creates a flavor so rich, you’ll be happy to have leftovers!

Instant Pot

I recently tested this butternut sweet potato stew in the instant pot and it worked well! The squash and sweet potatoes did end up a bit mushier than when cooked in the crockpot, but the  flavors were still delicious. Add everything to the instant pot and cook it on the “meat/stew” setting. Allow it to release naturally for 10 minutes before doing a quick release. If you don’t have the “meat/stew” setting, cook on high pressure for 35 minutes.

Butternut Sweet Potato Stew is a delicious, hearty and healthy stew made in the crock pot (slow-cooker) packed with butternut squash, sweet potatoes, carrots, celery, corn, tomatoes, beef and lots of seasoning on a spoon.

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Butternut Sweet Potato Stew

Butternut Sweet Potato Stew is a delicious, hearty and healthy stew made in the crock pot (slow-cooker) packed with butternut squash, sweet potatoes, carrots, celery, corn, tomatoes, beef and lots of seasoning!
Course dinner, Main Course
Cuisine American
Keyword butternut, crockpot, slow cooker, squash, stew
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 People
Calories 231 kcal

Ingredients

  • 2 cups 1 small butternut squash, chopped
  • 2 cups 2 potatoes sweet potatoes, chopped
  • 1/4 cup chopped celery
  • 1 small yellow onion
  • 8 ounce bag mini carrots
  • 1 can 15 ounces sweet corn
  • 1 can 14.5 ounces diced tomatoes, 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 boullion cubes
  • 1 cup water
  • Optional: fresh flat leaf parsley

Instructions

  1. Grease a slow cooker with non-stick spray. I use a 6-quart crockpot.
  2. Peel and chop the sweet potatoes into large chunks. Measure to get a heaping 3 cups and place in the prepared slow cooker.
  3. 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.
  4. 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.
  5. Place the coated meat in the slow cooker on top of all the vegetables. You do not need to pre-cook the meat at all.
  6. 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.)
  7. Crumble in the boullion cubes and the water.
  8. Stir everything together and try to submerge the meat below the veggies to keep it as tender as possible. Cover and cook on low for 7-9 hours or 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.
  9. When ready to serve, remove the bay leaf.
  10. 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!
  11. If desired top with some fresh parsley and enjoy!
Nutrition Facts
Butternut Sweet Potato Stew
Amount Per Serving
Calories 231 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 52mg17%
Sodium 135mg6%
Potassium 707mg20%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 6g7%
Protein 17g34%
Vitamin A 16686IU334%
Vitamin C 15mg18%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 1500 calorie diet.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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