Beef and Sweet Potato Stew
1 pound boneless beef chuck, cut into stew-size bites
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons olive or vegetable oil
3 cups sweet potatoes, cut into 1-inch pieces
2 teaspoons finely chopped garlic
2 whole cloves
1 dry bay leaf
1 stick cinnamon
1 large onion, cut into small chunks
1 28-ounce can Italian-style tomatoes, undrained
8 dried apricots, cut in half
Chopped fresh parsley
Remove excess fat from beef. Cut into 1-inch
pieces. Sprinkle beef with salt and pepper. Heat oil in large 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 a large crockpot. Cook on low for 8 hours
or until beef is tender. Stir in apricots.
Cover and cook on low about 15 minutes or
until apricots soften. Discard the cloves, bay leaf and cinnamon
stick. Sprinkle stew with parsley and serve.