Jamaican Beef Pepper Pot

2-sweet potatoes, peeled and cubed
1-tbsp coconut or macadamia oil
2-lb stewing beef cubes
8-slices bacon, chopped
2-onions, chopped
4-cloves garlic, minced
6-cups beef stock
1/4-cup tomato paste
1-tsp dried thyme
1/2-tsp salt
1-tsp pepper
1-sweet red pepper, chopped
1-green pepper, chopped
1-tbsp lemon or lime juice
1-tbsp hot pepper sauce

Place sweet potatoes in slow cooker. In a large saucepan or Dutch oven, heat oil over high heat; brown beef in batches. Add to slow cooker. Add bacon to saucepan and fry over medium heat until crisp. Drain off fat. Add onions and garlic; cook, stirring occasionally until softened, about 5 minutes. Add stock, 1 1/2-cups water, tomato paste, thyme, salt and pepper; bring to boil. Pour into slow cooker. Cover and cook on low for 8-10 hours or until beef and sweet potatoes are tender. Add the red and green peppers. Cover and cook on high for 15 minutes. Stir in citrus juice and hot pepper sauce.

Adapted from Lesley's Recipe Archive