It’s Stew Season…

…and fortunately for Michael and I, our organic CSA share has been – for at least a couple of weeks – stew meat. So I decided to find a stew that didn’t over rely on white or yellow potatoes.

A couple of hours of on-line surfing revealed the winner.

Sweet, savory and deliciously complex. I knew that I would love it, just looking at the ingredients. That Michael also loved it was merely icing.

Beef and Sweet Potato Stew with Garlic and Apricot

Ingredients:

  • 1 pound lean beef boneless chuck or stew beef, cut in 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 3 cups peeled sweet potatoes, cut in 1-inch cubes
  • 2 garlic cloves, finely minced
  • dash ground allspice
  • 1 dried bay leaf
  • 1 cinnamon stick
  • 1 large onion, cut into chunks, or 12 frozen small white onions, thawed
  • 1 can (28 oz.) tomatoes, undrained
  • 8 dried apricots, cut in half
  • chopped fresh parsley

Preparation:

Trim any excess fat from beef; sprinkle with salt and pepper. Heat oil in 10-inch skillet over medium-high heat. Brown beef in the hot oil, stirring to brown all sides.In a 4 to 5-quart crockpot, combine browned beef with sweet potatoes, garlic, allspice, bay leaf, cinnamon stick, onion, and tomatoes. Cover and cook on LOW for 8 hours, or until beef is tender. Stir in apricots.

Cover and cook on low about 20 minutes or until apricots are softened. Discard bay leaf and cinnamon stick. Sprinkle a little fresh parsley over the stew just before serving.

This is going to be a staple in our household (no doubt about it).

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