Slow Cooker Tomato–Onion Beef over Oven-Baked Sweet Potatoes (with Optional Kale)
A true set-it-and-forget-it dinner: tender beef simmered in a savory tomato-onion broth, then piled onto fluffy baked sweet potatoes. It’s hearty, comforting, and uses peak winter staples you can find easily in North Carolina right now.
Back to full listIngredients
- Beef Choice Angus Cubed Steak 1 lb $6.99 (sale)
- Fresh Sweet Potato 2 medium (about 1 lb total) $1.49/lb
- Kroger® Yellow Onion 3 lb Bag (or Jumbo Sweet Onions) 1 medium onion, sliced $1.99 (sale)
- Fresh Roma Tomato 2 medium, diced (or 1 lb if you want it saucier) $0.99/lb (sale)
- Simple Truth Organic® Low Sodium Chicken Broth 32 oz 2 cups $1.67 (sale)
- Spice World® Fresh Diced Garlic 1 tbsp $2.99 (sale)
- Smoked paprika (pantry) 1 tsp
- Salt + black pepper To taste
- Olive oil (optional, for browning) 1 tbsp
- Optional: Organic Purple Kale 2 cups chopped (stir in at the end) $2.99
Instructions
- Prep: Dice 2 Roma tomatoes. Slice 1 medium onion. Measure 2 cups chicken broth. If using kale, chop 2 cups.
- Optional quick sear (better flavor): Heat 1 tbsp olive oil in a skillet on medium-high. Season 1 lb cubed steak with 1 tsp salt and black pepper. Brown quickly in 2 batches, 2 minutes per side (it won’t cook through). Transfer to slow cooker.
- Build the slow cooker base: Add sliced onion, diced tomatoes, 1 tbsp diced garlic, 1 tsp smoked paprika, and 2 cups chicken broth to the slow cooker. Stir, scraping in any browned bits if you seared the beef.
- Slow cook: Cover and cook on LOW for 5–6 hours (or HIGH for 3–4 hours) until beef is tender. Taste and adjust salt/pepper.
- Bake the sweet potatoes (oven method): About 60 minutes before serving, heat oven to 425°F. Scrub 2 medium sweet potatoes, prick each 6–8 times with a fork, and bake directly on the rack (put a tray underneath) until very tender, 40–55 minutes.
- Finish + serve: Split each sweet potato and fluff the inside with a fork. Spoon the tomato-onion beef over the top. Optional: stir 2 cups chopped kale into the hot stew for 2–3 minutes to wilt before serving.
Health notes: ~750–950 calories per serving (depends on beef cut and potato size). Healthiness: Moderate—excellent iron/protein; sweet potatoes add fiber and potassium. Keep it lighter by trimming visible fat and using a smaller potato.
Drink pairing: Tomato + slow-cooked beef calls for medium tannin and good acidity. A Rioja Crianza-style Tempranillo is classic; so is a Côtes du Rhône. If you prefer white, a fuller-bodied rosé can still work. Local-ish: look for a Yadkin Valley red blend with moderate oak (Shelton Vineyards often fits).