Step 1

Coat the inside of a slow cooker with non-stick spray. I use a 6-quart pot.

Step 2

Peel and chop the sweet potatoes into large chunks. Measure to get a heaping 3 cups and place in the prepared slow cooker.

Step 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.

Step 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.

Step 5

Place the coated meat in the slow cooker on top of all the vegetables. You do not need to pre-cook the meat.

Step 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.)

Step 7

Crumble in the bouillon cubes and the water.

Step 8

Stir everything together and submerge the meat below the veggies to keep it as tender as possible. Cover and cook on low for 7-9 hours, 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.

Step 9

When ready to serve, remove the bay leaf.

Step 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!

Step 11

If desired, top with some fresh parsley.