Slow Cooker Colombian Beef and Sweet Potato Stew
Cinnamon, cloves, apricots and sweet potatoes create the tasty twist to
a homey beef stew.
Prep Time:15 min
Start to Finish:6 hr 30 min
Makes:6 servings
2 Ratings
2 Reviews
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1lb boneless beef chuck1/2teaspoon salt1/4teaspoon pepper1 1/2teaspoons
olive or vegetable oil3cups 1-inch pieces peeled sweet
potatoes2teaspoons finely chopped garlic2whole cloves1dried bay
leaf1stick cinnamon1large onion, cut into eighths1can (28 oz)
Progresso® whole peeled tomatoes with basil (Italian style),
undrained8dried apricots, cut in halfChopped fresh parsley, if desired
1.Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle
beef with salt and pepper. In 10-inch skillet, heat oil over medium-high
heat. Cook beef in oil about 5 minutes, stirring occasionally, until
brown. 2.In 4- to 5-quart slow cooker, mix beef and remaining
ingredients except apricots and parsley. Cover; cook on Low heat setting
6 to 8 hours or until beef is tender.3.Stir in apricots. Cover; cook on
Low heat setting about 15 minutes or until apricots are softened.
Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.
Nutrition Information
1 Serving: Calories 270 ( Calories from Fat 90); Total Fat 10g
(Saturated Fat 3g); Cholesterol 45mg; Sodium 440mg; Total Carbohydrate
27g (Dietary Fiber 4g); Protein 18g Percent Daily Value*: Iron
18% Exchanges: 1 Starch; 1 Fruit; 1 Vegetable; 2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Time SaverPurchase already cut-up beef stew meat instead of the boneless
beef chuck.Serve WithEnjoy this chunky Colombian-inspired stew over
cooked couscous.
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