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Crockpot beef and sweet potato stew

Makes 6 servings


  • 2 medium-large sweet potatoes, cubed
  • 2 large carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh thyme
  • 1 tsp. dried rosemary
  • ¾ tsp. ground black pepper
  • 1 cup Marsala wine or ½ cup red wine vinegar
  • 3 cups beef broth*
  • 1 (20 oz.) can diced tomatoes
  • 2 pounds beef stew, cut into 2 inch cubes


Place all ingredients into crockpot starting at the top of the list of ingredients. Add only enough beef broth just to cover the beef and vegetables. Do not fill crock pot too full as it will spill over. Cook on low for 6 hours. Serve with crusty bread or corn bread.

Nutrition analysis: 360 calories, 7g fat, 30g carbohydrate, 5g fiber, 32g protein, 820mg sodium

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(608) 782-7300

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