SLOW COOKER BEEF STEW WITH SWEET POTATOES
Steps:
- Gather the ingredients.
- Cut the stewing beef into bite-size pieces.
- In a bowl or a paper bag or food storage bag, toss the stew beef with the flour and 1/4 teaspoon each salt and pepper .
- Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Add the coated beef cubes and sliced onion to the pan and cook, stirring, until the beef is well browned.
- Peel the sweet potato and cut into 1 to 1 1/2-inch cubes. You should have about 2 1/2 to 3 cups of cubes.
- Place the sweet potato cubes in the crock pot; add beef and onions.
- Mix beef broth with cinnamon and pour over beef mixture.
- Cover and cook on low 7 to 9 hours, or until the beef is tender.
- Taste and adjust seasonings with salt and pepper, as needed.
- Add peas or green beans during the last 15 to 20 minutes.
- If you would like to thicken the stew, combine the flour and water and stir to make a smooth paste. Add to the stew and turn to HIGH. Cook for about 10 minutes longer, or until thickened.
- Serve this beef stew with biscuits or crusty bread .
- Enjoy!
Nutrition Facts : Calories 701 kcal, Carbohydrate 51 g, Cholesterol 153 mg, Fiber 8 g, Protein 58 g, SaturatedFat 9 g, Sodium 2664 mg, Fat 29 g, ServingSize 4 servings, UnsaturatedFat 17 g
SLOW-COOKED ASIAN BEEF WITH SWEET POTATO
From a fantastic site I stumbled upon the other day. I'm posting the original recipe but I made it slightly differently-same amount of sauce, but only enough meat and sweet potato for the two of us as we love tons of sauce over our rice.
Provided by JustJanS
Categories Curries
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160°C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
- Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
- Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn't in the recipe.
- Serve with rice and vegetables.
SLOW-COOKER COLOMBIAN BEEF AND SWEET POTATO STEW
Cinnamon, cloves, apricots and sweet potatoes create the tasty twist to a homey beef stew.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 6
Number Of Ingredients 13
Steps:
- Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
- In 4- to 5-quart slow cooker, mix beef and remaining ingredients except apricots and parsley. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
- Stir in apricots. Cover; cook on Low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.
Nutrition Facts : Calories 270, Carbohydrate 27 g, Cholesterol 45 mg, Fiber 4 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg
BEEF & SWEET POTATO STEW (SLOW COOKER)
This stew is an entire meal, veggies and all. It is thickened just before serving with ground toasted rice, which gives it nice toasted undertones. I am sure other veggies could be added, but I think the green bean sweet potato combo is pretty good. Adapted from Secrets of Slow Cooking.
Provided by Chandra M
Categories Stew
Time 4h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Season the beef with salt & pepper.
- Heat the oil over medium high heat and a large skillet.
- Brown all sides of the beef in batches, transfer browned beef to the slow cooker.
- Deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
- Add the spices and stir to combine.
- Layer the onions, garlic, and sweet potatoes over the beef.
- Cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
- Meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
- Transfer to a plate or bowl to cool.
- When cool, run through a spice mill or coffee grinder until it is a fine powder.
- Also grind half of the peanuts.
- Coarsely chop the other half of the peanuts.
- Add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
- Bring a small pan with 1" water in the bottom to a boil.
- Add the apricots and green beans.
- Cook until the green beans are bright green and still slightly crisp (about 5 minutes).
- Drain and stir the beans & apricots into the stew.
- Season with salt & pepper to taste.
- Serve sprinkled with the chopped peanuts.
Nutrition Facts : Calories 872, Fat 55.7, SaturatedFat 19.3, Cholesterol 177.1, Sodium 156.2, Carbohydrate 41.8, Fiber 7, Sugar 10.9, Protein 51.9
SLOW-COOKER ASIAN BEEF
A classic American staple-pot roast-gets a flavor update from easy-to-find Asian ingredients. This sweet and savory shredded beef is perfect served over rice with a sprinkle of sesame seed and green onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
- Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
- Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.
Nutrition Facts : Calories 360, Carbohydrate 36 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g
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