1 lb lean beef stew meat in approximately 1-inch cubes
1 can (14.5-oz) beef broth
2 medium-size sweet potatoes, peeled and cut into 2-inch size chunks
1 large onion, cut into 1 1/2-inch chunks
2 slices thick-cut bacon, diced
1 tsp dried thyme
1 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp cornstarch
2 tbsp water
Coat slow cooker with nonstick cooking spray or line with a slow-cooker liner.
Combine all ingredients except the cornstarch and water in the slow cooker; mix well.
Place cover on the cooker and cook on low 7 to 8 hours or on high 4 to 5 hours. Meat and veggies should be tender.
Using a slotted spoon, transfer the beef and veggies to a serving bowl, cover with foil to keep warm.
Turn cooker to high.
Combine the cornstarch and water until smooth. Stir into the juices; cover and cook 15 minutes or until thickened. Spoon over the meat and veggies.
Note: Carrots may be substituted for sweet potatoes, if desired.
Yield: 4 servings.