Beef and Sweet-Potato Stew

A quick no-mess, one-pot dinner

Beef and Sweet-Potato Stew

Serves 6

1 pound lean boneless chuck or stew beef, cut in 1-inch cubes
salt and pepper to taste
1 tablespoon olive oil
3 peeled sweet potatoes, cubed
1 cup frozen corn
1/2 cup large diced carrot chunks
2 garlic cloves, finely minced
1 dried bay leaf
1 cinnamon stick
1 large onion, cut into chunks
1 can (28 oz) tomatoes, undrained
8 dried apricots, cut in half

[1] Trim fat from beef; season with salt and pepper. Heat oil in skillet over medium heat. Brown beef in the oil, stirring to brown all sides.

[2] In a large slow cooker, combine beef, sweet potatoes, corn, carrots, garlic, bay leaf, cinnamon stick, onion, and tomatoes. Cover and cook on low for 8 hours, or until beef is tender.

NOTE: If you don’t have a slow cooker, allow the stew to simmer on the stove over medium-high for 30 to 45 minutes or until beef is tender.

[3] Add apricots.

[4] Cover and cook on low 20 minutes or until apricots are soft. Chuck the bay leaf and cinnamon stick; eat.

Per Serving: 249 calories, 18 g protein, 33 g carbs, 6 g fat

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