Colombian Beef And Sweet Potato Stew
Ingredients
- 1 lb boneless beef chuck flatiron steak trimmed of excess fat, cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon olive or vegetable oil
- 3 cups 1-inch pieces peeled sweet potatoes
- 2 teaspoons finely chopped garlic
- 2 whole cloves
- 1 dried bay leaf
- 1 cinnamon stick
- 1 large onion cut into eighths
- 1 can 28 oz Italian-style tomatoes, undrained
- 8 dried apricots cut in half
- Chopped fresh parsley if desired
Instructions
- Sprinkle beef with salt and pepper.
- In 10-inch skillet, heat oil over medium-high heat.
- Add beef; cook about 5 minutes, stirring occasionally, until browned.
- Spray 4- to 5-quart slow cooker with cooking spray.
- In slow cooker, mix beef and remaining ingredients except apricots and parsley.
- Cover; cook on Low heat setting 8 hours.
- Stir in apricots.
- Cover; cook on Low heat setting about 15 minutes longer or until apricots are tender.
- Remove and discard cloves, bay leaf and cinnamon stick.
- Sprinkle stew with parsley.
Notes / Tips / Wine Advice:
Time-saver:
To save a bit of time, purchase already cut-up beef stew meat instead of the boneless beef chuck.
Nutritional Information
Calories: 260 kcal
