Hearty Beef Stew

• 1 tablespoon butter
• 34 lb beef stew meat, cut into bite-sized pieces
• 1 12 teaspoons finely chopped fresh garlic
• 1 small sweet potato, cut into 3/4-inch pieces
• 1 medium parsnip, peeled, sliced
• 12 lb baby yukon gold potato, cut into 1-inch pieces
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 ounce) can beef broth
• 13 cup hoisin sauce
• 1 teaspoon dried thyme leaves

1. Melt butter in 10-inch skillet until sizzling; add beef and garlic.
2. Cook over medium-high heat until beef is browned (4 to 5 minutes); drain off fat.
3. Place browned beef and all remaining ingredients in slow cooker.
4. Stir to mix well.
5. Cover; cook on Low heat setting for 8 to 9 hours or until beef is tender.
6. TIP:Store leftover stew in resealable freezer containers or bags; freeze up to 3 months.
7. To thaw, place in refrigerator for 24 hours.
8. Reheat in microwave or over medium-low heat in 2-quart saucepan.
9. TIP:Parsnips are a root vegetable with a mild sweet flavor.
10. They are commonly boiled and mashed like potatoes but in this entree they add a sweet complement to the other vegetables in the stew.
11. Nutritionally they contain a small amount of iron and vitamin Celsius.
12. TIP: Hoisin sauce, traditionally used in oriental cooking, has a sweet and spicy flavor.
13. This sauce can be found in the Asian section of the supermarket.
14. An opened jar should be stored in the refrigerator.

butter, beef stew meat, fresh garlic, sweet potato, parsnip, baby yukon gold potato, tomatoes, beef broth, hoisin sauce, thyme

Taken from www.food.com/recipe/hearty-beef-stew-161484 (may not work)