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Beef and Sweet Potato Stew

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)

Ingredients

1 1/4 pounds lean beef stew meat*
2 medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)
1 medium onion, cut into wedges (1/2 cup)
1 14 ounce can lower sodium beef broth
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
4 cloves garlic, minced
1 14 1/2ounce can no-salt-added diced tomatoes, undrained
1/2 cup dried apricots or pitted dried plums (prunes), quartered
2 tablespoons chopped unsalted peanuts
Sliced green onion (optional)

Directions

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 KitchenLean 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)

Servings Per Recipe 4,
cal. (kcal) 340,
Fat, total (g) 8,
chol. (mg) 84,
sat. fat (g) 2,
carb. (g) 33,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 1,
fiber (g) 6,
sugar (g) 16,
pro. (g) 35,
vit. A (IU) 8649,
vit. C (mg) 11,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 6,
Pyridoxine (Vit. B6) (mg) 1,
Folate (�g) 20,
Cobalamin (Vit. B12) (�g) 4,
sodium (mg) 356,
Potassium (mg) 981,
calcium (mg) 71,
iron (mg) 5,
Percent Daily Values are based on a 2,000 calorie diet

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