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Crockpot Recipe - BEEF STEW II

Ingredients:
1 lb. beef bourguignon (or cheaper cut)
3 large sweet potatoes (cut into 1" thick slices)
2 cans beef bouillon (or broth or consommee
2 small cans tomato paste
3-4 handfulls of assorted veggies (I used frozen green & yellow beans and carrots)
1 lb. fresh mushrooms (quartered)
1 large onion (diced)
2 cloves garlic (minced)
1/4 cup flour

Directions:
Mix bite sized pieces of meat in flour, brown in some oil along with the diced garlic. While meat is browning, combine beef bouillon & tomato paste in a crock pot, mix well. Pre-cook the sweet potatoes until just tender, add to crock pot along with onions and any raw veggies that you may use. Add enough water to cover and cook on low for as long as you want, (I let it cook for about 5 hours. I added the frozen veggies and some quartered mushrooms for about the last 1 hour or so. I thickened it with a bit of flour and water, let it cook another 15 minutes uncovered and that was it.

General Food Recipe Tip:

Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.