Cinnamon, cloves, apricots and sweet potatoes create the tasty twist to a homey beef stew.
Slow-Cooker Colombian Beef and Sweet Potato Stew
- Prep Time 15 min
- Total 6 hr 30 min
- Servings 6
- Ingredients 13
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
Instructions
-
Step1Remove 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.
-
Step2In 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.
-
Step3Stir 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.
Nutrition
270
Calories
10g
Total Fat
18g
Protein
27g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 90
- Total Fat
- 10g
- Saturated Fat
- 3g
- Cholesterol
- 45mg
- Sodium
- 440mg
- Total Carbohydrate
- 27g
- Dietary Fiber
- 4g
- Protein
- 18g
% Daily Value*:
- Iron
- 18%
- 18%
Exchanges:
1 Starch; 1 Fruit; 1 Vegetable; 2 Lean Meat;Tips from the Betty Crocker Kitchens
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