Sweet Potato Stew

Yummy, hearty dinner – you’ll love it!

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

Click HERE for the instructions

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