Prep 20 mins
Cook 8 hrs
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.
- 1 tablespoon butter
- 3⁄4 lb beef stew meat, cut into bite-sized pieces
- 1 1⁄2 teaspoons finely chopped fresh garlic
- 1 small sweet potato, cut into 3/4-inch pieces
- 1 medium parsnip, peeled, sliced
- 1⁄2 lb baby yukon gold potato, 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.
- 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.
- 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 Celsius.
- 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.