Beef Stew with Sweet Potato and Thyme
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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