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Beef Stew 2


1 lb. beef bourguignon or cheaper cut
3 large sweet potatoes (cut into 1” thick slices)
2 cans beef bouillon, broth or consommé
2 small cans tomato paste
3-4 handfuls of assorted veggies (you can use frozen green / yellow beans and carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
¼ cup flour


Mix bite sized pieces of meat in flour, brown in some oil along with the diced garlic. While meat is browning, combine beef bouillon and tomato paste, mix well. Pre-cook the sweet potatoes until just tender, add to along with onions and any raw veggies that you may use. Add enough water to cover and cook on low for as long as you want, let it cook for about 5 hours. Add the frozen veggies and some quartered mushrooms for about the last 1 hour or so. Thicken it with a bit of flour and water, let it cook another 15 minutes uncovered and that is it.

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