Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 (2-cup) servings
- Calories340
- Total Fat (g)8
- Saturated Fat (g)2
- Monounsaturated Fat (g)2
- Polyunsaturated Fat (g)1
- Cholesterol (mg)84
- Sodium (mg)356
- Carbohydrate (g)33
- Total Sugar (g)16
- Fiber (g)6
- Protein (g)35
- Vitamin C (DV%)19
- Calcium (DV%)7
- Iron (DV%)26
*Percent Daily Values are base on a 2,000 calorie diet
Beef and Sweet Potato Stew
Makes:
4 (2-cup) servings
Prep: 25 minutes
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours
Cook: Low 7 to 8 hours, High 3 1/2 to 4 hours
Ingredients
- 1 1/4 poundslean beef stew meat*
- 2 mediumsweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)
- 1 mediumonion, cut into wedges (1/2 cup)
- 1 14-oz. canlower sodium beef broth
- 1 teaspoonground cumin
- 1/4 teaspoonground cinnamon
- 1/4 teaspooncayenne pepper
- 4 clovesgarlic, minced
- 1 14.5-ounce canno-salt-added diced tomatoes, undrained
- 1/2 cupdried apricots or pitted dried plums (prunes), quartered
- 2 tablespoonschopped unsalted peanuts
- Sliced green onion (optional)
Directions
In a 3 1/2- or 4-quart slow cooker combine meat, sweet potatoes, and onion. Stir broth, cumin, cinnamon, cayenne pepper, and garlic into mixture in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.







