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Recipes

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.

Prep Time:

25 minutes

Total Time:

9 hours

Yield:

6 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 340
  • Fat: 16g
  • Saturated Fat: 6g
  • Sodium: 280mg
  • Carbohydrate: 28g
  • Fiber: 4g
  • Protein: 75g

Ingredients

1 pound cubed, lean beef

½ teaspoon salt

¼ teaspoon pepper

1 ½ 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

  1. Remove excess fat from beef, cut into cubes, and sprinkle with salt and pepper.
  2. In a skillet, heat oil over medium-high heat.
  3. Cook beef in oil for 5 minutes, stirring occasionally, until brown.
  4. 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.
  5. Stir in apricots and cook on low for about 15 minutes until apricots have softened.
  6. Discard bay leaf and cinnamon stick, and sprinkle with parsley.

 

An Oldways recipe

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