Slow-cooker Colombian Beef And Sweet Potato Stew

Serving 6 people

390 min


  • beef chuck roast 1 lb boneless beef chuck
  • canned tomatoes 1 can (28 oz) Muir GlenĀ® organic whole peeled tomatoes with basil, undrained
  • cinnamon 1 stick cinnamon
  • dried apricots 8 dried apricots, cut in half
  • dried bay leaf 1 dried bay leaf
  • garlic 2 teaspoons finely chopped garlic
  • onion 1 large onion, cut into eighths
  • pepper 1/4 teaspoon pepper
  • salt 1/2 teaspoon salt
  • sweet potatoes 3 cups 1-inch pieces peeled sweet potatoes
  • vegetable oil 1 1/2 teaspoons olive or vegetable oil
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How to make it

  1. 1
  2. Remove excess fat from beef.
  3. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
  4. 2
  5. In 4
  6. to 5-quart slow cooker, mix beef and remaining ingredients except apricots and parsley. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
  7. 3
  8. Stir in apricots. Cover; cook on Low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.