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TIME: 15 Minutes
START TO FINISH: 8 Hours 15 Minutes
Makes 6 servings
INGREDIENTS:
- 1 lb boneless beef chuck flatiron steak, trimmed of excess fat, cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon 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 cinnamon stick
- 1 large onion, cut into eighths
- 1 can (28 oz) Italian-style tomatoes, undrained
- 8 dried apricots, cut in half Chopped fresh parsley, if desired
METHOD:
1 Sprinkle beef with salt and pepper. In 10-inch skillet, heat oil over medium-high heat. Add beef; cook about 5 minutes, stirring occasionally, until browned.
2 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix beef and remaining ingredients except apricots and parsley.
3 Cover; cook on Low heat setting 8 hours.
4 Stir in apricots. Cover; cook on Low heat setting about 15 minutes longer or until apricots are softened. Remove and discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.
1 Serving:
Calories 260; Total Fat 9g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 40mg; Sodium 630mg; Total Carbohydrate 27g (Dietary Fiber 5g); Protein 17g
Exchanges:
½ Starch, 1 Other Carbohydrate, 1 Vegetable, 2 Lean Meat, ½ Fat Carbohydrate Choices: 2
Tip:
For convenience, purchase already cut-up beef stew meat instead of the boneless beef chuck.