BEEF STEW

By curly

Ingredients

• 1 tablespoon canola oil
• 1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes
• 1-1/2 cups cubed sweet potatoes
• 3 small red potatoes, peeled and cubed
• 1 cup sliced carrots
• 1 medium onion, chopped
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 bay leaves
• 2 garlic cloves, minced
• 2 teaspoons reduced-sodium beef bouillon granules
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 cup water
• 3 tablespoons all-purpose flour

Preparation

Step 1

In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the sweet potatoes, potatoes, carrots and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender.

Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.
Yield: 6 servings.