Jacquie's Slow Cooker Beef Stew with Sweet Potatoes
The mild sweetness of the sweet potato really complements the beef well and adds far more nutrients to this beef stew than regular potatoes.
I developed this recipe by borrowing from the Slow Cooker Beef Stew I recipe from this site, using several suggestions posted by reviewer Corinne. However, I added my own flair--mainly using sweet potatoes, lots more celery and garlic, and onion soup mix. Considering the significant number of changes to the original template recipe, I am submitting my rendition as a separate recipe.
I habitually use a lot of garlic. Adjust the recipe to taste, though I never notice an overwhelming or unpleasantly pungent garlic flavor in the quantities I use, whether that is due to desensitivity to garlic or chronically weak garlic I don't know.
I use a Syrah red wine, but Merlot may work too.
Also, when I made this the stew it was a little liquidy at the end of the cooking time. However, as I shredded the beef cubes and mixed the stew, the sweet potatoes broke apart and acted as a thickening agent so that the stew came out with the perfect consistency without having to add any cornstarch.