In a large skillet, brown the meat in the oil. Season with salt and pepper. Place in the slow cooker with the potatoes and carrots.
In the same skillet, brown the onions in the oil. Add the garlic, tomato paste, harissa sauce, and mustard and cook for 1 minute. Deglaze with the white wine and Worcestershire sauce. Add the broth and bring to boil. Season with salt and pepper. Pour into the slow cooker. Cover and cook for about 5 hours on high temperature or on low temperature for 7 hours or until the meat is fork tender. Add the sweet potatoes, pushing them down in the broth, 2 hours before the end of cooking. Adjust the seasoning.
You can omit the sweet potatoes if you cannot add them at the end of cooking, but one thing is certain, you cannot put them at the beginning of cooking, as they will overcook and fall apart.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.