BEEF STEW II
1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1" thick slices)
2 cans beef bouillon (or broth or consommée)
2 small cans tomato paste
3-4 handfuls of assorted veggies
(Can use frozen green & yellow beans and carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour
Mix bite sized pieces of meat in flour,
brown in some oil along with the diced garlic.
While meat is browning,
combine beef bouillon
& tomato paste in a crock pot, mix well.
Pre-cook the sweet potatoes until just tender,
add to crock pot along with onions
and any raw veggies that you may use.
Add enough water to cover
and cook on low for about 5 hours or longer.
Add the frozen veggies and some quartered mushrooms
for about the last 1 hour or so.
May thicken it with a bit of flour and water,
let it cook another 15 minutes uncovered.