Beef and Sweet Potato Soup

My husband says he doesn't care for sweet potatoes.  So you will often find me "hiding" them in dishes as carrots.  I don't lie to him telling him they are carrots... I just don't correct him when he calls them carrots.

Beef and Sweet Potato Soup

Serves 6

2 pounds beef stew meat

1/4 cup all-purpose flour

3 Tbsp olive oil, divided

1 large onion, chopped

3 celery ribs, thinly sliced

2 sweet potatoes, peeled and diced

3 garlic cloves, minced

1 (32 ounce) box beef broth

1 (8 ounce) package sliced baby bello mushrooms

1 tablespoon dried thyme

Salt and pepper to taste

Parmesan cheese, shredded, optional

Place meat and flour into a large zip-top bag, and shake to coat.

Heat 1 tablespoon oil in large skillet over medium-high heat, and add in half of the meat. Brown meat on all sides (about 4-6 minutes). When browned, remove to slow cooker. Heat another tablespoon of oil, and repeat with the other half of the meat.

Heat remaining oil and add onions, celery, sweet potatoes, and garlic. Cook until almost tender, taking care not to burn garlic. Add the vegetable mixture to the slow cooker. 

Add the beef broth, mushrooms, thyme, salt, and pepper to the slow cooker. Cook on low for approximately 8 hours (until beef is tender).