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Beef and Sweet Potato Stew

You can put this cozy slow cooker stew on to cook in the morning and your house will smell wonderful by the time supper rolls around.

1 tbsp all-purpose flour

¼ tsp salt

1 tsp pepper

2 lb. stewing beef, cut into 1-inch cubes

1 tbsp canola oil

1 tbsp balsamic vinegar

2 cups beef broth

1 cup onion, chopped

1 cup carrots, peeled and chopped

1 cup celery, chopped

1 cup sweet potato, peeled and chopped

2 garlic cloves, minced

2 bay leaves

1 tsp dried thyme

1 tsp dried parsley

1 tsp dried basil

1 tsp dried oregano

¾ cup frozen peas

Directions:

Combine flour, salt and pepper in a large bowl or resealable bag. Toss the beef in the flour mixture, ensuring all sides of the beef are evenly coated.
Heat oil in pan on medium-high heat and brown the beef.
Transfer the browned beef to a slow cooker. Add remaining ingredients except the peas. Stir to combine.
Cook for 4 hours on high or 8 hours on low.
30 minutes before serving add the peas to the slow cooker. Cook until peas are heated through.
Serve with fresh baked bread and enjoy!

Serves 6
Nutritional analysis per serving (1 ½ cups)

307 calories

14 g fat

24 g protein

20 g carbohydrate (16 g available carbohydrate)

4 g fibre

292 mg sodium