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Colombian Beef and Sweet Potato Stew

1 pound beef boneless chuck (or cut-up stew meat)
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsps. Olive or vegetable oil
3 cups (1-inch pieces) peeled sweet potatoes
2 tsps. Finely chopped garlic
2 whole cloves
1 dry bay leaf
1 stick cinnamon
1 large onion, cut into eighths
1 can (28 oz. ) Italian-style tomatoes, undrained
8 dried apricots, cut in half
chopped fresh parsley


Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.

Mix beef and remaining ingredients except apricots and parsley in 4 - 5 quart small slow cooker. Cover and cook on low 8 hours or until beef is tender. Stir in apricots.

Cover and cook on low about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley. 6 servings.

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