Slow-Cooker Beef and Sweet Potato Stew
Preparation time: 6 hr and 40 min
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
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.