Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, December 4, 2014


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.


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