Slow Cooker Colombian Beef and Sweet Potato Stew

 

1

lb boneless beef chuck

1/2

teaspoon salt

1/4

teaspoon pepper

1 1/2

teaspoons olive or vegetable oil

3

cups 1-inch pieces peeled sweet potatoes

2

teaspoons finely chopped garlic

2

whole cloves

1

dried bay leaf

1

stick cinnamon

1

large onion, cut into eighths

1

can (28 oz) Muir Glen® organic whole peeled tomatoes with basil, undrained

8

dried apricots, cut in half

Chopped fresh parsley, if desired

• 1 Remove excess fat from beef. 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.
• 2 In 4- 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.
• 3 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.