Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 4
    • cal.(kcal)340
    • Fat, total(g)8
    • chol.(mg)84
    • sat. fat(g)2
    • carb.(g)33
    • Monosaturated fat(g)2
    • Polyunsaturated fat(g)1
    • fiber(g)6
    • sugar(g)16
    • pro.(g)35
    • vit. A(IU)8649
    • vit. C(mg)11
    • Thiamin(mg)0
    • Riboflavin(mg)0
    • Niacin(mg)6
    • Pyridoxine (Vit. B6)(mg)1
    • Folate(g)20
    • Cobalamin (Vit. B12)(g)4
    • sodium(mg)356
    • Potassium(mg)981
    • calcium(mg)71
    • iron(mg)5
    *Percent Daily Values are base on a 2,000 calorie diet
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    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)
     

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    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.

    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.
    Beef and Sweet Potato Stew


     
     
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