This is my last sweet potato post from my garden this season.  That makes me sad, but pleased that I have had enough to get me this far.

For a while we had access to locally-grown, grass-fed beef.  During that period, I used to make a lot of beef stews.  One that I grew particularly fond of is a sweet potato stew.  Usually I make it with barley, but I do not have any barley in the house, so I am using short grained brown rice.  You can use either when making this.  Farro would also be good.

I was going to be making this on a day I would be commuting, so I prepped all the vegetables the night before.

When morning came, all I had to do was put everything into the slow cooker and leave.  Nine hours later, I added the frozen peas, cooked it a little longer, and….

Mmm-mmm!

Sweet Potato Beef Stew in the Slow Cooker

2 lbs stew beef, cut in cubes

2 cups onions, chopped

1 cup celery, sliced

4 cups peeled sweet potato, cut into 1-inch pieces (about 1 1/2 lbs) (from the garden)

2 cups carrots, sliced or cut into 1-inch rods

1 1/2 cups parsnips, cubed

4 cups low-sodium beef stock or broth

3/4 cup short grained brown rice, barley or farro

1/2 Tbsp worcestershire sauce

1 tsp dried oregano (from the garden)

28-ounce can whole tomatoes in juice, crushed in your hands

1 1/2 cups frozen peas

1 tsp salt

Directions

Put all ingredients (except the peas) in the slow cooker.

Cook on low for 8 to 10 hours.  In the last 15 minutes, add the peas.  Finish cooking, and enjoy!

Serves 6-8.

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