Slow cooker beef stew makes a hearty, easy dinner any night of the week. This beef stew gets its slightly spicy and sweet flavor from hoisin sauce.
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2 tablespoons Land O Lakes® Butter
34 pound beef stew meat, cut into bite-sized pieces
1 12 teaspoons finely chopped fresh garlic
1 small (1 14 cups) sweet potato, peeled, cut into 3/4-inch pieces
1 medium parsnip, peeled, sliced
12 pound baby Yukon Gold potatoes, cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes
1 (14-ounce) can beef broth
13 cup hoisin sauce
1 teaspoon dried thyme leaves
STEP 1
Melt butter in 10-inch skillet until sizzling; add beef and garlic. Cook over medium-high heat 4-5 minutes or until beef is browned; drain off fat.
STEP 2
Place browned beef and all remaining ingredients in slow cooker. Stir to mix well. Cover; cook on Low heat setting 8-9 hours or until beef is tender.
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.
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.
Homemade chicken pot pie, macaroni and cheese, and roast beef are classic main dish recipes so perfect to serve in the fall and winter months of the year. Find comfort food recipes for warm, delicious family favorite dishes that make enough for seconds all around.
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