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Slow-Cooker Colombian Beef and Sweet Potato Stew
Slow-Cooker Colombian Beef and Sweet Potato Stew
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Prep Time:
15 minutes
Total Time:
6 hours 30 minutes
Spiced apricot sweet potato beef stew.
Ingredients:
  • 1 lb boneless beef chuck
  • 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
Instructions:
  • Trim fat from beef and cut into 1-inch pieces. Season with salt and pepper. In a 10-inch skillet over medium-high heat, heat oil. Sear beef for about 5 minutes until browned, stirring occasionally.
  • In a 4- to 5-quart slow cooker, combine beef and all ingredients except apricots and parsley. Cover and cook on Low heat setting for 6 to 8 hours until the beef is tender.
  • Add dried apricots to the stew and gently stir them in. Cover the pot and simmer on low heat for approximately 15 minutes or until the apricots have softened. Remove and discard the cloves, bay leaf, and cinnamon stick. Finish by sprinkling the stew with fresh parsley before serving.

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