I have heard from quite a few of you that are wanting to see more one-dish and crockpot meals, especially since fall is coming up.  First off, I am right there with you!  Back to school time has me craving more pumpkin scented candles & warm, hearty foods.

If you are feeling in the mood for fall, or searching for something new to try out in your slow cooker, this recipe is it.  This stew is filled with tender-crisp vegetables (which can sometimes be tricky in the crockpot…), rich broth, and hearty beef.  The tomato, sweet potatoes, and bell pepper add to the sweet flavor profile, while the beef broth, garlic, and spices keep it savory.  A little heat is added through the addition of diced green chiles, and hot sauce if you want it extra spicy.  
 
This would be the perfect dish to warm you up after a long day at work, and is especially convenient since it cooks all day while you’re away.  I also love these crockpot meals when I’m serving a crowd– maybe you could try it next game day.  After all, fall also means football season!  🙂
 
Print Recipe

Sweet & Spicy Beef Stew

Servings: 6
Calories: 288kcal

Ingredients

  • 1 1/2 lbs beef stew meat
  • 1 tbsp avocado oil
  • 16 oz beef broth (I like 365 brand from Whole Foods)
  • 1 can fire roasted diced tomatoes with green chiles drained
  • 2 tbsp tomato paste
  • 2 large sweet potatoes peeled & cubed
  • 1 medium onion chopped
  • 2 tsp minced garlic
  • t tbsp coconut flour
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 cup kale chopped (fresh or frozen)
  • 1/2 red bell pepper
  • hot sauce to taste

Instructions

  • Heat the avocado oil in a large skillet over medium high heat.  Add the beef stew meat, and sauté until all sides are browned, but the meat is not cooked through.  (This step is optional, but in only takes a few minutes.)
  • Transfer the meat to a slow cooker, and add all remaining ingredients, except for the red bell pepper and kale (save those until the end).
  • Give everything a good mix, and cook on low heat for 4-5 hours.  Add the kale and bell pepper, and continue cooking for one more hour.*
  • Serve warm, topped with hot sauce and avocado if you'd like!

Notes

*I like adding the kale and bell pepper at the end so that they stay bright & colorful with a bit of crunch, and don’t get too soft.  You can add them at the beginning if you’d like!

Nutrition

Calories: 288kcal | Carbohydrates: 23g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 739mg | Fiber: 4g | Sugar: 7g | Iron: 4mg
Filed   Beef, slow cooker, soups, Whole 30