8 hr 30 min
2 tablespoons Land O Lakes® Butter
3/4 pound beef stew meat, cut into bite-sized pieces
1 1/2 teaspoons finely chopped fresh garlic
1 small (1 1/4 cups) sweet potato, peeled, cut into 3/4-inch pieces
1 medium parsnip, peeled, sliced
1/2 pound baby Yukon Gold potatoes, cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes
1 (14-ounce) can beef broth
1/3 cup hoisin sauce
1 teaspoon dried thyme leaves
Melt butter in 10-inch skillet until sizzling; add beef and garlic. Cook over medium-high heat 4-5 minutes or until beef is browned; drain off fat.
Place browned beef and all remaining ingredients in slow cooker. Stir to mix well.
Cover; cook on Low heat setting 8-9 hours or until beef is tender.
Store leftover stew in resealable freezer containers or bags; freeze up to 3 months. To thaw, place in refrigerator for 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.