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
 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.
 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.
 Add apricots.
 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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