Golden Harvest Stew (Healthy Slow Cooker Stew)

This golden harvest stew is a hearty slow cooker stew loaded with tender pork or sirloin, red potatoes, sweet potato, carrots and corn on the cob, all simmered in a savory broth with a little jalapeño kick.

Brown the meat, toss everything in the crock pot and let it cook on high for 5 to 6 hours. It serves 4 to 6, so there is plenty for seconds.

The Best Healthy Slow Cooker Stew (Pork or Beef with Sweet Potatoes)

When the weather starts to get cold, all I want to do is cuddle up in a blanket with a warm bowl of stew. Especially a bowl of THIS stew. Red AND sweet potatoes, corn on the cob, carrots, and tender, melt in your mouth pork? I just had a large bowl, but I’m ready for seconds!

This ‘before’ wasn’t my worst (trust me… it’s coming), however I was still excited to trash my ‘before’ and improve the image. Natural light makes the photo warm and inviting by emphasizing the true colors of the food. It is really difficult to get natural light during the winter, but this stew was worth the effort.

Readers have made it, too. One reader’s kids all had seconds, and I’m so happy the kids loved it! It’s a perfect stew for fall, but it’s light and colorful enough to make in spring and summer too.

The recipe is slightly altered from the Crock-Pot Best-Loved Slow Cooker Recipes cookbook. The meat gets a quick sear in a skillet for deep flavor, then the slow cooker does the rest. The sweet potato melts a little into the broth and gives it that golden color, while the corn and jalapeño keep every spoonful bright.

Why You’ll Love This Golden Harvest Stew

• Hands off dinner. A quick sear, then the slow cooker does the work for 5 to 6 hours.
• Two kinds of potatoes. Red potatoes hold their shape while sweet potato adds natural sweetness.
• Your choice of meat. Use boneless pork cutlets or sirloin tip roast.
• Kid approved. Kids gobble it up and come back for seconds.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Boneless pork cutlets or sirloin tip roast: Cut into 1 inch pieces. Pork turns tender and mild, while sirloin tip gives you a classic beef stew. Cut the pieces evenly so they cook at the same rate.
• Olive or coconut oil: For browning the meat. Searing creates a golden crust that adds rich, savory flavor to the whole pot.
• Small red potatoes: Washed and cut into 1 inch cubes. There is no need to peel them; their thin skins add color and hold the cubes together during the long cook.
• Sweet potato: One large, peeled and cubed. It softens into the broth, adding natural sweetness and that golden color.
• Carrots: Three large carrots, peeled and chopped. They add sweetness and color, and they hold their shape well over a long cook. Cut them about the same size as the potatoes so everything is tender at the same time.
• Corn: Two ears, shucked and broken into about 8 pieces, or 1 cup frozen corn. The cobs look beautiful in the bowl and add a sweet, summery flavor.
• Sweet onion: One small onion, chopped. Sweet onions turn soft and mellow after hours in the slow cooker.
• Organic chicken broth and vegetable broth: Together they make a light, savory base that lets the vegetables shine. Use low sodium broth if you want more control over the salt.
• Jalapeño: Seeded and finely chopped for gentle warmth. Leave the seeds in if you like more spice.
• Garlic, salt, thyme and pepper: Simple seasonings that give the stew a cozy, savory flavor.
• Fresh parsley: Chopped and sprinkled on top for a fresh, green finish. Add it right before serving so it stays bright and doesn’t wilt into the hot broth.

How to Make Golden Harvest Stew

1. Brown the meat. Heat the oil in a large skillet over medium high heat until it shimmers. Add the pork or sirloin pieces in a single layer and cook until browned on all sides. Don’t crowd the pan, or the meat will steam instead of sear; brown it in batches if needed.
2. Load the slow cooker. Transfer the browned meat to the crock pot. Add the potatoes, sweet potato, carrots, corn, onion, both broths, jalapeño, garlic, salt, thyme and pepper. Stir well so the seasonings are spread evenly and the vegetables are mostly covered by broth.
3. Slow cook. Cover and cook on HIGH for 5 to 6 hours, until the potatoes are fork tender, the carrots are soft and the meat is tender enough to cut with a spoon. Try not to lift the lid during cooking, since every peek lets out heat and adds time.
4. Taste and adjust. Give the stew a stir and taste the broth. Add a pinch more salt or pepper if needed. If you used regular broth instead of low sodium, you may not need any extra salt at all.
5. Serve. Ladle the stew into bowls, making sure everyone gets a piece of corn on the cob, and sprinkle with chopped parsley.

Ways to Customize Golden Harvest Stew

• Change the meat. Pork cutlets and sirloin tip are both great, so use what you have or what is on sale.
• Adjust the heat. Seed the jalapeño for a mild, family friendly pot, or leave the seeds in for a spicier stew.
• Use frozen corn. Swap the ears of corn for 1 cup of frozen corn when fresh corn is out of season.

Golden Harvest Stew FAQs

• Can I use beef instead of pork? Yes. The recipe works with boneless pork cutlets or sirloin tip roast, so use whichever you prefer.
• Do I have to brown the meat first? It is worth it. Browning adds deep, savory flavor, though the stew will still cook through if you skip it.
• Can I use frozen corn? Yes. Use about 1 cup of frozen corn in place of the two ears of corn on the cob.
• Can I cook it on low? The recipe is written for HIGH for 5 to 6 hours. Cooking on low usually takes about twice as long; just make sure the meat and potatoes are tender before serving.
• How do I store leftovers? Cool the stew and refrigerate it in airtight containers within 2 hours. Enjoy it within 3 to 4 days, and reheat until steaming hot.
• What should I serve with it? A warm slice of cornbread is perfect for soaking up the broth. A simple green salad on the side keeps the meal light.
• Is this stew spicy? Only a little. With the jalapeño seeded, it adds gentle warmth. Leave the seeds in for more heat.
• Can I freeze it? Yes, for up to about 3 months. Potatoes can turn a little soft after freezing, but the flavor holds up well.

Slow Cooker Harvest Stew with Pork or Beef

Harvest stew made in the slow cooker with pork or sirloin, red potatoes, sweet potato, carrots and corn simmered in organic broth. Hearty and serves 4 to 6.

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Ingredients

  

• 2 pound boneless pork cutlets or sirloin tip roast cut into 1-inch pieces
• 2 Tbs olive or coconut oil
• 6 small red potatoes washed and cut into 1-inch cubes
• 1 large sweet potato peeled and cut into 1-inch cubes
• 3 large carrots peeled and chopped
• 2 ear corn shucked and broken into pieces (about 8) or 1 cup frozen corn
• 1 small sweet onion chopped
• 32 oz organic chicken broth/stock
• 15 oz organic vegetable broth
• 1 jalapeno seeded and finely chopped (or leave seeds in for added spice)
• 2 tsp minced garlic
• 1 tsp salt
• 1 tsp thyme
• 1/2 tsp pepper
• Chopped parsley

Instructions

 

• Heat oil in large skillet over medium-high heat until hot. Add pork or sirloin pieces and cook until browned on all sides. Transfer to crock-pot slow cooker.
• Add remaining ingredients, except parsley, and mix well. Cover and cook on HIGH 5 to 6 hours, or until done.
• To serve, sprinkle with parsley.

Notes

Serves 4 to 6 people

Recipe slightly altered from Crock-Pot Best-Loved Slow Cooker Recipe.

Made this stew? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I’d love to hear if you went with pork or beef.

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