Slow-Cooker Colombian Beef and Sweet Potato Stew

Name: Slow-Cooker Colombian Beef and Sweet Potato Stew
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams boneless beef chuck; 794 grams can Muir organic whole peeled tomatoes with basil, undrained; 1 stick cinnamon; 8 dried apricots, cut in half; 1 dried bay leaf; 6 servings Chopped fresh parsley, if desired; 2 teaspoons finely chopped garlic; 1 large onion, cut into eighths; 0 teaspoons pepper; 1 teaspoons salt; 710 milliliters 1-inch pieces peeled sweet potatoes; 2 teaspoons olive or vegetable oil

Slow-Cooker Colombian Beef and Sweet Potato Stew is a gluten free, dairy free, and whole 30 recipe with 6 servings. One portion of this dish contains about 18g of protein, 10g of fat, and a total of 282 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. Autumn will be even more special with this recipe. If you have parsley, bay leaf, pieces sweet potatoes, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 6 hours and 30 minutes.

Instructions

Remove excess fat from beef.

Ingredients you will need

Beef

Cut beef into 1-inch pieces.

Ingredients you will need

Beef

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.

Ingredients you will need

Salt And Pepper

Beef

Cooking Oil

Equipment you will use

Frying Pan

In 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.

Ingredients you will need

Apricot