September 25, 2010

Colombian Beef and Sweet Potato Stew

Slow Cooker: 4 to 5 quart.
Prep: 15 mins. Cook time: low 8 hours,
Finishing Cook time: low 15 mins.
Serves: 6

1 lb. beef boneless chuck
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 tsp. olive oil
3 C. 1-inch cubes peeled sweet potatoes
2 tsp. finely chopped garlic
2 whole cloves
1 dried bay leaf
1 stick cinnamon
1 large onion, cut into eighths
1 can (28 oz) Italian style pear shaped 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 a 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 with parsley.

serve over fluffy cooked couscous.

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