Step 1: Prep the Slow Cooker

Lightly coat the inside of your slow cooker with cooking spray. This simple step makes cleanup much faster later on.

Step 2: Season the Beef

In a large mixing bowl, toss the cubed beef with flour, seasoned salt, and pepper until the meat is evenly coated. This flour coating helps thicken the stew broth during the long cooking process.

Step 3: Combine Ingredients

Place the seasoned beef into the slow cooker. Add the sweet potatoes, celery, onion, carrots, frozen corn, tomatoes, garlic, paprika, and Worcestershire sauce. Pour in the water mixed with beef bouillon, and toss in the bay leaf. Stir everything well, ensuring all the meat and vegetables are submerged under the liquid.

Step 4: Slow Cook

Cover the slow cooker and cook on low for 7–9 hours, or on high for 5–7 hours. For the most tender beef and perfectly cooked sweet potatoes, we recommend the low setting.

Step 5: Finish and Serve

Before serving, remove the bay leaf. Gently mash a few of the tender sweet potatoes into the broth to thicken the sauce to your liking. Garnish with fresh chopped parsley and serve warm.

Pro Tips

• For an Instant Pot variation, combine all ingredients and cook on manual for 35 minutes, followed by a 10-minute natural pressure release.
• Cutting the sweet potatoes into uniform 1-inch chunks ensures they cook at the same rate as the carrots.
• Add the fresh parsley immediately before serving to maintain its bright color and flavor.
• To make this meal ahead, chop the vegetables the night before and store them in the fridge until ready to cook.