We spent several days playing at the park this week enjoying 70 degree weather. In November. My cheeks got a little sun-kissed. My two year old was in shorts. And we played to our little hearts’ content, or as much as we could until nap time.
But now we’ve got a storm comin’ in. Rain and nasty wind today, and snow tomorrow. Which means we’ll be hunkered in at home, in our comfys, eating comfort food.
Beef and potato stew is a classic comfort food–It’s like a Sunday Pot Roast in a soup. I love the addition of sweet potatoes giving this savory soup just a bite of sweetness. I’ll take sweet potatoes over regular potatoes any day, even in my soup.
And you just can’t beat the ease of another slow cooker meal!! Here’s to a lazy, comfy, and staying warm kind of weekend!
Slow Cooker Beef & Sweet Potato Stew
1 1/5 lbs lean stew beef, cut into one-inch pieces
4 tbs all-purpose flour
1/4 tsp salt
1/4 tsp pepper
2 tbs extra virgin olive oil
1 large white onion, chopped into one-inch pieces
2 cloves garlic, minced
2 tbs butter
2 medium sweet potatoes-peeled and cut into chunks
2 (14.5) oz can beef broth
1/2 tsp Worcestershire sauce
1/4 tsp ground nutmeg
1 1/2 cups baby carrots
Place stew beef in a large ziplock bag with 3 tbs of flour, salt, and pepper. Seal the bag and toss until meat is evenly coated with flour.
Heat the olive oil in a large skillet over medium-high heat. Place the beef in the pan and brown on all sides.
Place sweet potatoes on the bottom of slow cooker (6 qt), and top with stew meat, onion, carrots, minced garlic, and butter. Pour beef broth over the top and add Worcestershire and nutmeg. Cover and cook on low for 8 hours.
Remove 1/2 cup of the broth and whisk in 1 tbsp of flour. Pour back into the slow cooker and stir. Season with more salt and pepper if needed and serve.
adapted from Taste as You Go