- Follow Us:
Colombian Beef and Potato Stew
A hearty stew for a cold day! Sweet potatoes are a welcome addition to this dish, adding extra sweetness, vitamin A, and fiber.
Ingredients:
- 1 pound cubed, lean beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons olive oil
- 3 cups peeled sweet potato, cut in 1 inch pieces
- 2 teaspoons garlic, finely chopped
- 1 dry bay leaf 1 cinnamon stick
- 1 large onion, cut into eighths
- 1 (28 ounce) can low-sodium stewed tomatoes
- 8 dried apricots, cut in half
- Chopped fresh parsley
Instructions:
- Remove excess fat from beef, cut into cubes, and sprinkle with salt and pepper.
- In a skillet, heat oil over medium-high heat.
- Cook beef in oil for 5 minutes, stirring occasionally, until brown.
- Mix beef and remaining ingredients, except apricots and parsley, in a crock pot, and cook on low for 8 hours or until beef is tender.
- Stir in apricots and cook on low for about 15 minutes until apricots have softened.
- Discard bay leaf and cinnamon stick, and sprinkle with parsley.
Nutritional Analysis:
Per Serving: Calories: 338, Protein: 75 grams, Fat: 16 grams, Saturated Fat: 6 grams, Carbohydrates: 28 grams, Fiber: 4 grams, Sodium: 283 mg.
Yield:
6 servings Tags:
