CrockPot Beef and Sweet Potato Soup
Ingredients
1 Pound Beef Stew Meat
¼ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
1 Teaspoon Extra Virgin Olive Oil
3 Cloves Garlic (Peeled And Minced)
2 Medium Sweet Potatoes (Peeled And Cut Into 1/2 Inch Chunks)
2 Ribs Celery (Diced)
1 Medium Yellow Onion (Peeled And Diced)
1 Medium Carrot (Peeled And Diced)
8 Ounces White Button Mushrooms (Quartered)
4 Cups Low-Sodium Beef Stock
½ Cup Dry Red Wine
4 Sprigs Fresh Thyme
1 Large Bay Leaf
Directions
Season beef stew meat with salt and pepper and set aside while you heat a large skillet on the stove-top.
Once pan is hot, add olive oil and then the seasoned meat. Cook meat, stirring occasionally until the meat is browned on all sides, about 6 to 8 minutes.
Add the browned meat to a 5 quart or larger slow cooker.
Add the remaining ingredients to the slow cooker, placing the fresh thyme and bay leaf on top so that they are easy to remove later.
Cover and cook on LOW for 6 to 8 hours or on HIGH 3 to 4 hours.
Remove thyme and bay leaf and discard.
Taste soup and season with additional salt and pepper if desired.
