Colombian Beef and Sweet Potato Stew


(1 vote) 4 1

A perfect comfort meal; it is unusual to have leftovers. Mild spice and appealing appearance when served over rice.

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  • 1 lb. boneless beef chuck (in 1-inch cubes)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 tsp. olive oil
  • 3 C. sweet potatoes, peeled and cubed (1-inch cubes)
  • 2 tsp. finely chopped garlic
  • 2 whole cloves
  • 1 dried bay leaf
  • 1 cinnamon stick
  • 1 lg. Vidalia/sweet onion, cut into eighths
  • 1 28-oz. can Italian diced tomatoes, undrained
  • 8-10 dried apricots, halved

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Heat oil in 10-inch skillet on medium high ehat. Sprinkle beef with the salt and pepper and then brown in oil for approximately 5 minutes, stirring occasionally. Combine all ingredients (including beef) into crockpot. Cook on low for 8 hours. Discard cinnamon stick, cloves and bat leaf when done. Serve plain or over rice.

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