Low and Slow Beef and Sweet Potato Stew
Designed for the slow cooker but feel free to use a normal casserole dish if you prefer, this super easy one pot beef dish is perfect for cold winter nights. With warming spices and a rich gravy, it satisfies the heartiest of appetites. We love this simply with a hunk of bread, but the dish goes well with couscous and rice too.
Ingredients:
1kg of Country Victualler lean diced beef
700g of Sweet potatoes, chopped and cut into large chunks
300g Shallots
1 x 400g of chopped tomatoes
1 x Potts Beef and Burgundy Jus
2 tsp of garlic paste
1 tsp of paprika
A good pinch of cinnamon
1 bay leaf
Method:
First seal your beef, in batches in a hot frying pan, till nicely browned. Some people omit this stage if using a slow cooker. I believe if you have time, seal the meat. It helps with flavour and appearance of your finished dish.
Simply mix all the ingredients together well and cook in a low oven, gas mark 3 for around 2 and a half to 3 hours, or on your low setting in your slow cooker for 5-6 hours.
I’m a confessed slow cooker lid lifter, so I tend to go in at around 3 hours and give everything a stir.
Your meat should be tender and the sweet potatoes soft enough to break apart with your fork.
