Colombian Beef and Sweet Potato Stew recipe


  • 1 pound beef boneless chuck
  •  1/2 teaspoon salt
  •  1/4 teaspoon pepper
  •  3 cups 1-inch pieces peeled sweet potatoes
  •  1 1/2 teaspoons olive or vegetable oil
  •  2 teaspoons finely chopped garlic 2 whole cloves
  •  1 dried bay leaf
  • 1 stick cinnamon
  •  1 large onion — cut into eighths
  • 1 28oz can Italian-style pear-shaped tomatoes — undrained
  • 8 dried apricots — cut in half
  • chopped fresh parsley

Columbian Beef and Sweet potato stew


 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 to 5 quart slow cooker. Cover and cook on low heat setting about 8 hours or until beef is tender. Stir in apricots. Cover and cook on low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley. Source: “Betty Crocker Magazine, September 2000, Page 41” Start to Finish Time: “8:15”

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