Here’s the thing – I’m not usually a huge fan of your standard beef stew. It’s okay, but the flavor combination never enthuses me. So I set off a couple of days ago to do something different. And I did – it is still stew and has many of the qualities of stew that we all know and love. But the flavors are new, to me anyway.
Sweet Potato & Beef Stew with Caramelized Onions
1/2 stick of butter
4 cloves of garlic
1 pound stew meat (or chuck cut into cubes)
1/2 cup flour
1 large parsnip
2 sweet potatoes or yams
4 cups beef broth
2 bay leaves
Rosemary, salt & pepper to taste
I used my slow cooker for this, but it should be easily adaptable to stove top.
Night before: slice the 2 onions and toss into the slow cooker with the butter. Set on low for 8 hours. Wake up to Caramelized Onions. This is a good thing.
In the mid-morning: cube parsnip, sweet potatoes, and slice leeks. Mince the garlic. Dredge the stew meat in flour and brown in a skillet with the garlic. Place veggies, meat, herbs, and beef broth in the slow cooker. Cook on low for 6-8 hours.
Taste and adjust the seasoning. Serve with crusty bead and salad.