Healthified Beef and Sweet Potato Stew
Healthified Beef and Sweet Potato Stew
Provided by: live better america
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.
Ingredients
- 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
Directions
- 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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