Beef Stew With Bacon, Onion and Sweet Potatoes

(from Tamarelly’s recipe box)

Source: Crock Pot Book

Serves 4 people

Categories: Beef, Crock pot, Stew, Sweet Potato


  • 1 lb beef for stew, cut into 1-inch chunks
  • 1 can (14 1/2 oz) beef broth
  • 2 medium sweet potatoes, peeled and cut into 2-inch chunks
  • 1 large onion
  • 2 slices of thick-cut bacon, diced
  • 1 t dried thyme
  • 1 t salt
  • 1/4 t black pepper
  • 2 T cornstarch
  • 2 T water


  1. Coat crock pot with nonstick cooking spray. Combine all ingredients, except water and cornstarch, in crock pot, mix well. Cover; cook on low 7-8 hours or on high 4-5 hours, or until meat and vegetables are tender

  2. With slotted spoon, transfer beef and vegetables to serving bowl; cover with foil to keep warm.

  3. Turn crock pot to high. Combine cornstarch and water; stir until smooth. Stir into cooking liquid. Cover; cook 15 minutes or until thickened. To serve, spoon sauce over beef and vegetables.

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