Sweet potatoes adds a hint of sweetness and lime add a citrus-y twist. Coconut milk and a sprinkling of chopped cilantro just before serving keep it fresh.
Lime Beef Stew
1 kg diced beef stew meat
3 peeled & diced sweet potato
2 chopped red onions
2 limes, cut in quarters
10 peeled and chopped garlic cloves
2 bay leaves
1 tbsp ground cumin
1 tbsp ginger powder
1/2 tsp sea salt
1 can coconut milk
Handful of fresh, chopped cilantro
1 limes, cut in wedges
Assemble all ingredients (except for last-minute additions) in extra-large Ziploc bag. Squeeze out extra air of bag and freeze flat.
Remove from freezer and thaw in refrigerator overnight.
Empty contents into slow cooker. Cook on low for 6 to 8 hours. Twenty minutes before serving, remove bay leaves and quartered limes. Add coconut milk and stir. Continue cooking for 20 minutes.
Garnish each serving with fresh cilantro and fresh lime wedges.
Serve with basmati rice or quinoa.