Beef and Sweet Potato Stew

Cumin, cayenne, cinnamon, and dried fruits flavor this hearty beef stew. Make it in your slow cooker the next time you need a delicious dinner waiting at home for you.

11 users rated this recipe an average rating of 3.0
  • Makes: 4 servings
  • Serving Size: 2 cup
  • Prep: 25 mins
  • Cook: 7 hrs to 8 hrs on Low (High 3-1/2 to 4 hours)
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Beef and Sweet Potato Stew
1 1/4
pounds lean beef stew meat*
medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)
medium onion, cut into wedges (1/2 cup)
14 ounce can lower sodium beef broth
teaspoon ground cumin
teaspoon ground cinnamon
teaspoon cayenne pepper
14 1/2 ounce can no-salt-added diced tomatoes, undrained
cup dried apricots or pitted dried plums (prunes), quartered
tablespoons chopped unsalted peanuts
Sliced green onion (optional)
  1. In a 3-1/2- or 4-quart slow cooker combine meat, sweet potatoes, and onion. Stir broth, cumin, cinnamon, cayenne pepper, 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.
From the Test Kitchen
Lean Beef Stew Meat:

For 1-1/4 lb. lean beef stew meat, trim fat from a 1-3/4 lb. boneless beef chuck roast. Cut into 1-inch pieces.

Nutrition Facts (Beef and Sweet Potato Stew)
    Per serving:
  • 340 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 84 mg chol.,
  • 356 mg sodium,
  • 33 g carb.,
  • 6 g fiber,
  • 16 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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