The slightly spicy and sweet flavor of hoisin sauce adds a rich flavor to this stew. Using a slow cooker makes it easy to make ahead.
| 2 |
|
tablespoons LAND O LAKES® Butter |
| 3/4 |
|
pound beef stew meat, cut into bite-sized pieces |
| 1 1/2 |
|
teaspoons finely chopped fresh garlic |
| 1 |
|
small (1 1/4 cups) sweet potato, cut into 3/4-inch pieces |
| 1 |
|
medium parsnip, peeled, sliced |
| 1/2 |
|
pound baby Yukon Gold potatoes, cut into 1-inch pieces |
| 1 |
|
(14 1/2-ounce) can diced tomatoes |
| 1 |
|
(14-ounce) can beef broth |
| 1/3 |
|
cup hoisin sauce |
| 1 |
|
teaspoon dried thyme leaves |
Melt butter in 10-inch skillet until sizzling; add beef and garlic. Cook over medium-high heat until beef is browned (4 to 5 minutes); drain off fat.
Place browned beef and all remaining ingredients in slow cooker. Stir to mix well. Cover; cook on Low heat setting for 8 to 9 hours or until beef is tender.
Recipe Tip
Store leftover stew in resealable freezer containers or bags; freeze up to 3 months. To thaw, place in refrigerator for 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.
Recipe Tip:
Parsnips are a root vegetable with a mild sweet flavor. They are commonly boiled and mashed like potatoes but in this entrée they add a sweet complement to the other vegetables in the stew. Nutritionally they contain a small amount of iron and vitamin C.
Recipe Tip:
Hoisin sauce, traditionally used in oriental cooking, has a sweet and spicy flavor. This sauce can be found in the Asian section of the supermarket. An opened jar should be stored in the refrigerator.
