Ingredients
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
Preparation
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.
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.
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.
