Slow-Cooker Beef and Sweet Potato Stew

 

Slow-Cooker Beef and Sweet Potato Stew

Servings: 6

Preparation time: 6 hr and 40 min

 

Ingredients

1 lb boneless beef chuck

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons 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 stick cinnamon

1 large onion, cut into eighths

1 can (28 oz) Muir Glen organic whole peeled tomatoes with basil, undrained

8 dried apricots, cut in half Chopped fresh parsley, if desired

Directions

 

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.

 

 

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