Lemon Thyme Beef Stew with Sweet Potatoes and Leeks

Print Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

Slow Cooker
Skillet
Knife

Ingredients

1.5 pounds beef stew meat cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 leeks, cleaned and sliced into half-moons
3 carrots, peeled and sliced
4 cups beef broth
Zest and juice of 1 lemon
2 tablespoons fresh thyme leaves
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 bay leaf

Instructions

Heat the olive oil in a skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes.
Transfer the browned beef to the slow cooker. Add the sweet potato cubes, sliced leeks, carrots, and minced garlic.
Pour in the beef broth. Stir in the salt, black pepper, fresh thyme leaves, and bay leaf.
Cover and cook on low for 7 to 8 hours until the beef is tender and the vegetables are soft.
Remove the bay leaf. Stir in the lemon zest and lemon juice right before serving.

Notes

Stir the lemon juice in at the end so the brightness stays sharp instead of cooking away. Clean the leeks thoroughly by slicing them and rinsing under cold water to remove any grit. Leftovers reheat well the next day and the flavors settle nicely overnight.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Knife