Beef and Sweet Potato Stew

prep time:30 min

start to finish:4 hr

makes:4 servings

1 3/4 pounds boneless beef chuck roast, trimmed of fat to make 1 1/4 pounds lean beef stew meat

2 medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)

1 medium onion, cut into wedges (1/2 cup)

1 3/4 cups Progresso® beef broth

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/8 teaspoon salt

4 cloves garlic, minced

1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes, undrained

1/2 cup dried apricots or pitted dried plums (prunes), quartered

2 tablespoons chopped unsalted peanuts

Sliced green onion (optional)

1. Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, sweet potatoes, and onion. Stir broth, cumin, cinnamon, cayenne pepper, salt, and garlic into mixture in cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.

Nutritional Information

2 cups: Calories 350 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium650mg; Total Carbohydrate 33g (Dietary Fiber 6g, Sugars 16g); Protein 36g Percent Daily Value*: Vitamin A 210%;Vitamin C 20%; Calcium 10%; Iron 20% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 4 Lean Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.