This fantastic soup featured tender chunks of beef and sweet potatoes in a rich and flavorful broth. Pair with a fresh side salad and chunks of a crusty bread for a great dinner or lunch.
Season beef stew meat with salt and pepper and set aside while you heat a large skillet on the stove-top.
Once pan is hot, add olive oil and then the seasoned meat. Cook meat, stirring occasionally until the meat is browned on all sides, about 6 to 8 minutes.
Add the browned meat to a 5 quart or larger slow cooker.
Add the remaining ingredients to the slow cooker, placing the fresh thyme and bay leaf on top so that they are easy to remove later.
Cover and cook on LOW for 6 to 8 hours or on HIGH 3 to 4 hours.
Remove thyme and bay leaf and discard.
Taste soup and season with additional salt and pepper if desired.
Notes
*If you don't drink wine or have wine on hand you can substitute 1/2 cup of beef stock and a tablespoon of vinegar.