- 1 pound beef stew meat
- 2 large sweet potatoes, peeled, cut into 2-inch chunks
- 1 medium onion, cut into thin wedges
- 1 tablespoon jerk seasoning mix
- 1 (14.5 ounce) can beef broth
- 1/2 cup thickly sliced Lindsay® Pimiento Stuffed Spanish Olives
- 2 tablespoons cornstarch
- Chopped cilantro or parsley (optional)
- Place meat, potatoes and onion in slow cooker. Add seasoning mix; toss well. Add broth to slow cooker. Cover; cook on low for 7 to 8 hours or on high for 4 to 5 hours or until beef and vegetables are tender.
- With a slotted spoon, transfer beef and vegetables to a serving bowl; keep warm. Turn slow cooker to high; add olives. Combine cornstarch with 2 tablespoons water, mixing well. Stir mixture into olive mixture; cover and cook 15 minutes or until sauce thickens. Pour over beef and vegetables; garnish with cilantro if desired.