1 lb sweet potato, cubed, skin on, cut into 1-inch pieces
Add the carrots, parsnip, leek leaves, cumin, turmeric, cinnamon, ginger, salt, pepper, brown sugar, and tomatoes to the slow cooker. Distribute the beef in a single layer on top of the vegetables.
Top with sweet potatoes, pour water over all, cover and cook on low for 6-8 hours, depending on slow cooker. The stew is ready to serve when the sweet potatoes are tender when pierced with a fork. Serves 10