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Nutrition Facts
Nutrition facts per serving:
- Calories 340
- Protein(gm)35
- Carbohydrate(gm)33
- Fat, total(gm)8
- Cholesterol(mg)84
- Saturated fat(gm)2
- Monosaturated fat(gm)2
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)6
- Sugar, total(gm)16
- Vitamin A(IU)8649
- Vitamin C(mg)11
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)6
- Pyridoxine (Vit. B6)(mg)1
- Folate(µg)20
- Cobalamin (Vit. B12)(µg)4
- Sodium(mg)356
- Potassium(mg)981
- Calcium(DV %)71
- Iron(DV %)5
*Percent Daily Values are base on a 2,000 calorie diet
Beef and Sweet Potato Stew
Makes:
4
servings
Serving size:
2 cup
Prep:
25 mins
Cook: 7 hrs to 8 hrs on Low (High 3-1/2 to 4 hours)
Cook: 7 hrs to 8 hrs on Low (High 3-1/2 to 4 hours)
Ingredients
- 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 14 ounce can lower sodium beef broth
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 4 cloves garlic, minced
- 1 14 1/2 ounce can 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)
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.
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Tip:
Lean Beef Stew Meat:
For 1-1/4 lb. lean beef stew meat, trim fat from a 1-3/4 lb. boneless beef chuck roast. Cut into 1-inch pieces.
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