#2,028: Hearty Beef and Sweet Potato Stew

I am a fan of beef stew, but my family is not, so it isn't something I make very often.  But I was totally in the mood for some stew this time of year so I figured I'd give this recipe a try.  I made it fully knowing that all my family would eat was the beef stew meat, and that I'd have to make mashed potatoes for them instead of the sweet potatoes or root vegetables.  I'm totally ok with that though because it means more veggies for me!  My kids thought this was just ok.  My husband enjoyed it, but didn't like it reheated.  I however, enjoy eating my leftover meat cold (weird I know!), so I loved it leftover, and was glad I didn't have to fight him for the last serving.  :)  I would totally make this again, but don't throw the sweet potatoes in right away.  I knew it would be soft because I was going out for the day and had to put them in the crockpot in the beginning, but if you can throw them in a few hours later, the texture will be better and the potatoes will hold up more.   Also, as you will see by the original recipe below, this is supposed to be made on the stove top, but I wanted this even easier, so I threw it in the crockpot!

3 tablespoons canola oil, divided (I used vegetable oil)

1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces (I used 2 1/2 lbs)

2 medium onions, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) reduced-sodium beef broth

1/3 cup dry red wine or additional reduced-sodium beef broth

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1 tablespoon Worcestershire sauce

1 teaspoon salt

3/4 teaspoon pepper

3 tablespoons cornstarch (I omitted)

3 tablespoons cold water (I omitted)

1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes

1 pound baby portobello mushrooms, halved (I omitted)

4 medium carrots, cut into 1/2-inch slices

2 medium parsnips, cut into 1/2-inch slices

1 medium turnip, cut into 3/4-inch cubes

How I made this in the crockpot:
In a large pan, heat up vegetable oil and brown the meat and onions over high heat, not necessarily cooking the meat all the way though, but so that it is nicely browned on all sides.

Meanwhile, in the crockpot, layer the sweet potatoes, parsnips and turnips.

Once the meat is browned, add the garlic, broth, dry red wine (if using), thyme, salt, pepper, and Worcestershire sauce.  Mix to combine and pour over the vegetables in the crockpot.

Cover and cook for 8-10 hours on low.  

Original recipe directions: 

Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.

Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Bake, covered, 1-1/4 hours.

In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven. Yield: 8 servings (2-1/2 quarts).