Healthified Beef and Sweet Potato Stew

 

1 3/4

pounds boneless beef chuck roast, trimmed of fat to make 1 1/4 pounds lean beef stew meat

2

medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)

1

medium onion, cut into wedges (1/2 cup)

1 3/4

cups Progresso® beef broth

1

teaspoon ground cumin

1/4

teaspoon ground cinnamon

1/4

teaspoon cayenne pepper

1/8

teaspoon salt

4

cloves garlic, minced

1

can (14.5 oz) Muir Glen® no-salt-added diced tomatoes, undrained

1/2

cup dried apricots or pitted dried plums (prunes), quartered

2

tablespoons chopped unsalted peanuts

Sliced green onion (optional)

• 1 Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, sweet potatoes, and onion. Stir broth, cumin, cinnamon, cayenne pepper, salt, and garlic into mixture in cooker.
• 2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
• 3 Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.