Beef and Sweet Potato Stew
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
cloves garlic, minced
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)
- 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
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