Columbian Beef and Sweet Potato Stew

• cut-up stew meat or beef chuck roast1 lb
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• olive oil or vegetable oil↗1 1⁄2 teaspoons
• peeled sweet potatoes, cut in 1 inch pieces (can substitute squash)3 cups
• finely chopped garlic2 teaspoons
• bay leaf↗1

  dry

• cinnamon stick↗1
• large onion, cut into eighths↗1
• Italian-style tomatoes, with juices↗1 (28 ounce) can
• dried apricots, cut in half↗8
• chopped fresh parsley

Step-by-step instructions

1. 1

   Remove excess fat from beef.

2. 2

   Cut beef into 1-inch pieces and sprinkle with salt and pepper to taste.

3. 3

   Heat oil in 10-inch skillet over medium-high heat.

4. 4

   Cook beef in oil about 5 minutes, stirring occasionally, until brown.

5. 5

   Mix beef and remaining ingredients except apricots and parsley in 4- 5 quart crockpot.

6. 6

   Cover and cook on low 8 hours or until beef is tender.

7. 7

   Stir in apricots.

8. 8

   Cover and cook on low about 15 minutes or until apricots are softened.

9. 9

   Discard bay leaf and cinnamon stick.

10. 10

    Sprinkle stew with parsley.