I'm moving in 2 months, so I'm starting to work through my freezer so I have less meat to deal with moving. I had some stew beef and love crock pot meals. I also really love sweet potatoes. I found a recipe on Back to Her Roots and adapted it to make it more me. I make this in a crock pot, but baking in foil in a roasting pan works just as well.
Ingredients:
1 pound stew beef
1 medium onion, chopped into 1-inch pieces
2 cloves garlic, minced
1 cup red wine
1 cup beef broth
1 medium sweet potato, peeled and chopped into 1/2 inch pieces
2 large carrots, peeled and chopped into coins
1 teaspoon quick-cooking tapioca
1 bay leaf
1 teaspoon dried thyme
1 teaspoon chili powder
salt and pepper, to taste
Note: When cooking in a crock pot, I find it best to peel and cube the sweet potato the night ahead of time and soak the cubes in a bowl of water overnight.
Preparation:
1. Place all ingredients in a crock pot and stir.
2. Cook on high for 6 hours, turn down to low for 2-4 more hours.
Serve with rolls.
Ingredients:
1 pound stew beef
1 medium onion, chopped into 1-inch pieces
2 cloves garlic, minced
1 cup red wine
1 cup beef broth
1 medium sweet potato, peeled and chopped into 1/2 inch pieces
2 large carrots, peeled and chopped into coins
1 teaspoon quick-cooking tapioca
1 bay leaf
1 teaspoon dried thyme
1 teaspoon chili powder
salt and pepper, to taste
Note: When cooking in a crock pot, I find it best to peel and cube the sweet potato the night ahead of time and soak the cubes in a bowl of water overnight.
Preparation:
1. Place all ingredients in a crock pot and stir.
2. Cook on high for 6 hours, turn down to low for 2-4 more hours.
Serve with rolls.