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–+ servings

Colombian Beef And Sweet Potato Stew

Couverts6
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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 & Wine Advice

Time-saver:
To save a bit of time, purchase already cut-up beef stew meat instead of the boneless beef chuck.

Nutrition values

Calories: 260 kcal
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Course; Beef / Crockpot / One Pot Dinner / Stew
Cuisine; Colombia