Beef Stew with Sweet Potato and Thyme
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INGREDIENTS 2-1/2 pounds beef chuck roast, cut into 3/4-inch pieces 2 potatoes, cut into 3/4-inch pieces 2 cloves garlic, minced 1 sweet potato, cut into 3/4-inch pieces 1 carrot, cut into 3/4-inch pieces 1 onion, chopped 1 (28-ounce) can diced tomatoes 1 (14-1/2-ounce) can beef broth 2 tablespoons quick-cooking tapioca 1 tablespoon Worcestershire sauce 1-1/2 teaspoons salt Freshly ground black pepper 4 sprigs each - fresh thyme and parsley 2 bay leaves 1 tablespoon chopped parsley 2 teaspoons fresh thyme leaves Combine the beef, potatoes, garlic, sweet potato, carrot, onion, tomatoes, broth, tapioca, Worcestershire sauce, salt and pepper in a slow cooker. Tie herb sprigs and bay leaves together with kitchen string. Add to slow cooker. Cook, covered, 6 hours on HIGH setting or 8 hours or LOW setting. Remove tied herbs. Stir in chopped parsley and thyme leaves. Adjust seasoning, if necessary. Makes 6 servings