Crockpot Beef Stew recipe with Sweet Potatoes and Apricots...FAAAANCY!
1 pound lean beef boneless chuck or stew beef, cut in 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 cups peeled sweet potatoes, cut in 1-inch cubes
2 garlic cloves, finely minced
Dash ground allspice
1 dried bay leaf
1 cinnamon stick
1 large onion, cut into chunks
1 can (28 oz.) tomatoes, undrained
8 dried apricots, cut in half
Chopped fresh parsley
Trim any excess fat from beef; sprinkle with salt and pepper.
Heat oil in 10-inch skillet over medium-high heat. Brown beef in the hot oil, stirring to brown all sides.
In a 4 to 5-quart crockpot, combine browned beef with sweet potatoes, garlic, allspice, bay leaf, cinnamon stick, onion, and tomatoes.
Cover and cook on LOW for 8 hours, or until beef is tender. Stir in apricots.
Cover and cook on low about 20 minutes or until apricots are softened.
Discard bay leaf and cinnamon stick. Sprinkle a little fresh parsley over the stew just before serving.
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