all-recipes, main-course

HEARTY BEEF & SWEET POTATO STEW (SERVES 4)

  • Recipe adapted from “the Mediterranean Diet for EVERY DAY”
  • ½ cup chopped onion

  • 3 cups chopped sweet potato (can use butternut squash)

  • 1 ¼ pounds beef stew meat (preferably lean meat)

  • 1 ½ cups organic beef broth

  • 1 tablespoon minced garlic (I like to drizzle 1 tablespoon of garlic olive oil on the meat)

  • 1 teaspoon ground cumin

  • ½ teaspoon cinnamon

  • Pinch of cayenne pepper

  • Dash of Black Truffle Sea Salt from The Southern Olive and ground black pepper

  • One 14.5 ounce can organic non-gmo diced tomatoes (look for a box of tomatoes, or a can that is BPA free)

  • ½ cup Dried apricots, quartered

Directions:

  • Combine the onions and sweet potatoes in a 4- quart slow cooker, stir in the beef

  • In a medium bowl, whisk together the broth, garlic, and spices. Season with salt and pepper. Pour the mixture into the slow cooker

  • Cover and cook on low heat for 7 to 8 hours

  • Stir in the diced tomatoes and apricots to serve

Published in Main Course

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