Hey Amy!

I wish it would rain.  And get really cold.  Pour rain.  Buckets please.  It is still entirely too warm in Los Angeles for October.  I want it to be cool so I can bake and cook all the delicious fall treats I have written about this week.  Please someone make it rain!

Today’s recipe creates an easy and flavorful dish.  It is hardy and makes for great leftovers at lunch the following day.  And it is a perfect dish for a cold, rainy day.  Please can the cool breeze come with some rain clouds?

Ingredients:

1-2lb. boneless beef chuck shoulder roast
1-40 oz. can sweet potatoes, drained
2 small onions, sliced
2 apples, cored and sliced
1/2 c. beef broth
2 cloves garlic, minced
1 tsp. salt
1 tsp. dried thyme leaves
3/4 tsp. black pepper
1 Tbsp. cornstarch
1/4 tsp. ground cinnamon
2 Tbsp. cold water

Trim fat from beef and cut into 2 inch pieces.  Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, and 1/2 tsp. pepper in slow cooker.  Cover and cook on low for 8 to 9 hours.  When finished cooking, place beef, sweet potatoes, and apples on a platter and cover to keep warm.  Let liquid stand 5 minutes to allow fat to rise.  Skim off fat.

Combine cornstarch, remaining 1/2 tsp. thyme, 1/4 tsp. pepper, cinnamon and water.  Stir into liquid.   Cook 15 minutes until thickened.  Serve sauce with beef, sweet potatoes, and apples.

This makes a great dish for supper, potluck meal, family get togethers.

xo–me

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