Healthified Beef and Sweet Potato Stew

Healthified Beef and Sweet Potato Stew

Healthified Beef and Sweet Potato Stew
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total prep
83% less sat fat • 54% less cholesterol than the original recipeĀ— see the comparison. Small changes can make a big difference! Here, trimming the fat off the beef saves you over 200 calories per serving! But we kept the sweet potatoes, which provide a hearty dose of fiber and vitamin A.


  • 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)
  • 1/2 cup dried apricots or pitted dried plums (prunes), quartered
  • 2 tablespoons chopped unsalted peanuts
  • Sliced green onion (optional)
  • 1 medium onion, cut into wedges (1/2 cup)
  • 1 3/4 cups 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) no-salt-added diced tomatoes, undrained


  • 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.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  • Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.

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