Beef and Sweet Potato Stew

Beef and Sweet Potato Stew
Cyndie Call

Prep Time:30 min
Start to Finish:4 hr
makes:4 servings


1 3/4 pounds boneless beef chuck roast, trimmed of fat to make 1 1/4 pounds lean beef stew meat
2 medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)
1 medium onion, cut into wedges (1/2 cup)
1 3/4 cups Progresso® beef broth
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
4 cloves garlic, minced
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes, undrained
1/2 cup dried apricots or pitted dried plums (prunes), quartered
2 tablespoons chopped unsalted peanuts
Sliced green onion (optional)


1. Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, sweet potatoes, and onion. Stir broth, cumin, cinnamon, cayenne pepper, salt, and garlic into mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.

I just buy stew meat. It's easier.