Beef and Sweet Potato Stew
- 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.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
- Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.
From the Test Kitchen
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.
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
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