Columbian Beef And Sweet Potato Stew Recipes

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SLOW-COOKER COLOMBIAN BEEF AND SWEET POTATO STEW



Slow-Cooker Colombian Beef and Sweet Potato Stew image

Cinnamon, cloves, apricots and sweet potatoes create the tasty twist to a homey beef stew.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h30m

Yield 6

Number Of Ingredients 13

1 lb boneless beef chuck
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive or vegetable oil
3 cups 1-inch pieces peeled sweet potatoes
2 teaspoons finely chopped garlic
2 whole cloves
1 dried bay leaf
1 stick cinnamon
1 large onion, cut into eighths
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, undrained
8 dried apricots, cut in half
Chopped fresh parsley, if desired

Steps:

  • Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
  • In 4- to 5-quart slow cooker, mix beef and remaining ingredients except apricots and parsley. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
  • Stir in apricots. Cover; cook on Low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.

Nutrition Facts : Calories 270, Carbohydrate 27 g, Cholesterol 45 mg, Fiber 4 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg

COLUMBIAN BEEF AND SWEET POTATO STEW



Columbian Beef and Sweet Potato Stew image

Make and share this Columbian Beef and Sweet Potato Stew recipe from Food.com.

Provided by SJG3483

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb cut-up stew meat or 1 lb beef boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive oil or 1 1/2 teaspoons vegetable oil
3 cups peeled sweet potatoes, cut in 1 inch pieces (can substitute squash)
2 teaspoons finely chopped garlic
1 dry bay leaf
1 cinnamon stick
1 large onion, cut into eighths
1 (28 ounce) can Italian-style tomatoes, with juices
8 dried apricots, cut in half
chopped fresh parsley

Steps:

  • Remove excess fat from beef.
  • Cut beef into 1-inch pieces and sprinkle with salt and pepper to taste.
  • Heat oil in 10-inch skillet over medium-high heat.
  • Cook beef in oil about 5 minutes, stirring occasionally, until brown.
  • Mix beef and remaining ingredients except apricots and parsley in 4- 5 quart crockpot.
  • Cover and cook on low 8 hours or until beef is tender.
  • Stir in apricots.
  • Cover and cook on low about 15 minutes or until apricots are softened.
  • Discard bay leaf and cinnamon stick.
  • Sprinkle stew with parsley.

HEARTY BEEF & SWEET POTATO STEW



Hearty Beef & Sweet Potato Stew image

I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

3 tablespoons canola oil, divided
1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
2 medium onions, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/3 cup dry red wine or additional reduced-sodium beef broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
1 pound baby portobello mushrooms, halved
4 medium carrots, cut into 1/2-inch slices
2 medium parsnips, cut into 1/2-inch slices
1 medium turnip, cut into 3/4-inch cubes

Steps:

  • Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

Nutrition Facts :

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