Crockpot Stewed Beef Recipe II

Crockpot Stewed Beef Recipe II

3 sweet potatoes (large); pre-cooked & cut into 1-inch slices
2 canned beef bouillon
2 canned tomato paste (small)
3 to 4 handfuls of veggies (assorted)
1 lb of mushrooms (fresh); quartered
1 pc of onion (large); diced
2 garlic (cloves); minced
1/4 c of flour
1 lb of beef bourguignon

In a medium-sized bowl, dredge the beef in flour. Place a large nonstick skillet with veggie oil over medium heat. When the oil is hot, saute the beef ’til sides are brown.

Remove the beef from the heat and transfer to a platter with paper towels to drain excess fat.

Mix the beef bouillon and tomato sauce together in the crockpot. Toss in the beef. Stir in sweet potatoes together with garlic and onions. Pour in water (just enough to cover the mixture).

Cover with lid. Set heat to low. Cook it for about 4-5 hours. About half an hour into cooking completely, add the assorted vegetables and mushrooms. Adjust water and flour according to desired thickness.

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