{photo by Jenny Bischoff}
Crock Pot Beef and Yam Stew
serves 6-8
Here’s another delicious meal idea contributed by SLOCA parent Molly Trapp, and this has become one of my favorite crock pot recipes! Beef stew is a classic, but it’s always nice to have a few variations on how to make it. Plus, I love yams/sweet potatoes, so this is a real winner. I do prefer browning the meat ahead of time as suggested, but one time I just threw everything in the crock pot and let it cook on low all day, and it was really good. I hope you try this some chilly winter evening and enjoy it as much as we have. Thanks, Molly!
Ingredients:
2 Tbsp. unsalted butter
1.5-2 lbs. beef stew meat, cubed
all-purpose flour
salt & pepper
1 large yellow onion, chopped
3 large yams, peeled and cubed
4 Tbsp tomato paste
28 oz diced tomatoes, with juices
Bay leaf
1-2 tsp cinnamon to taste
1/2 tsp all-spice
3 garlic cloves, minced
1 Tbsp Worcestershire sauce (optional)
Beef broth, as needed
Directions:
1. Heat slow-cooker to “brown” setting, or heat large soup pan to medium-high heat, and melt butter.
2. Place meat in brown paper bag with flour, salt and pepper and toss to coat.
3. Brown meat on both sides, then set aside in a bowl.
4. Cook onions in slow-cooker (or the same pan) with some olive oil for 2 minutes, then add yams and continue to cook until onions are translucent.
(You can add other veggies here, like peeled/cubed carrots, celery, etc. After onions are translucent, you can also add sliced mushrooms and cook for an additional 3 minutes or so.)
5. Stir in tomato paste and stir to cover veggies.
6. Add beef back in.
7. Add in diced tomatoes, bay leaf, cinnamon, all-spice, garlic cloves, Worcestershire sauce (optional) and beef broth (if needed for moisture or to make more soupy).
8. Cover and simmer on low for up to 2 hours, adding broth if necessary. Consider making a day ahead to allow flavors to really mix together.
