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Columbian beef & Sweet Potato Stew
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1 pound beef boneless chuck (or cut-up stew meat)
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 tsps. olive or veg. oil
3 cups (1-inch pieces) peeled sweet potatoes
2 tsp. finely chopped garlic
2 whole cloves
1 dry bay leaf
1 stick cinnamon
1 large onion, cut into eighths
1 can (28 oz.) Italian-style (I think they mean like Roma) tomatoes, undrained
8 dried apricots, cut in half
chopped fresh parsley
Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
Mix beef and remaining ingredients except apricots and parsley in 4 - 5 quart crock. Cover and cook on low 8 hours or until beef is tender. Stir in apricots.
Cover and cook on low about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.
6 servings.
(Serving suggestion: Serve stew over cooked couscous.)
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