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Slow Cooker Sweet Potato, Kale and Beef Stew

  • Author: Kristin Dovbniak
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4-6 1x


  • 2 lb stew beef, cubed
  • kosher salt and black pepper
  • 1 large white/yellow onion, diced
  • 2 stalks celery, diced
  • 2 stalks carrots, diced
  • 4 cloves garlic, minced
  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp Italian seasoning
  • 2 stalks fresh thyme
  • 1 bay leaf
  • 1/2 tsp sea salt, (to taste)
  • black pepper, to taste
  • 4 cups beef, or chicken broth
  • 2 tbsp arrowroot powder, or 1 tbsp cornstarch, mixed with 2 tbsp water, to thicken
  • 1/2 bunch kale (about 3 cups) roughly chopped


Slow Cooker:

  • Remove beef from packaging. Pat dry and season with kosher salt and pepper.
  • Heat a drizzle of oil to medium-high in a large cast iron pan. Sear beef, in batches as needed, until browned on all sides, about 5-6 minutes. Remove and place in slow cooker.
  • Place onion, celery, carrots, sweet potato, garlic, beef and seasonings in slow cooker. Cover with broth.
  • Simmer on low 6-8 hours. After 6-7 hours, stir in chopped kale. Cook another hour to wilt kale.
  • If needed to thicken, stir in arrowroot/cornstarch slurry. Return to slow cooker and stir in. Season to taste.


Instant Pot:

  • Follow directions 1-3, using instant pot to cook beef in batches.
  • Cook on manual/high pressure for 45 minutes. Let naturally release 10-15 minutes. Stir in kale. Thicken as directed (number 5). Season and serve.