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….
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
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!
- Slow Cooker Recipe for Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (kalynskitchen.com)
- Beef and Butternut Squash Stew (unihomemaker.com)
- Easy Crock Pot Beef Stew Recipe (forthemommas.com)
- Beef Curry Stew (eatrecyclerepeat.com)