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
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
1/2
cup dried apricots or pitted dried plums (prunes), quartered
2
tablespoons chopped unsalted peanuts
Sliced green onion (optional)
Preparation
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.
