Columbian Beef And Sweet Potato Stew

• 1 lb cut-up stew meat or 1 lb beef boneless beef chuck roast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons olive oil or 1 1/2 teaspoons vegetable oil
• 3 cups peeled sweet potatoes, cut in 1 inch pieces (can substitute squash)
• 2 teaspoons finely chopped garlic
• 1 dry bay leaf
• 1 cinnamon stick
• 1 large onion, cut into eighths
• 1 (28 ounce) can Italian-style tomatoes, with juices
• 8 dried apricots, cut in half
• chopped fresh parsley

1. Remove excess fat from beef.
2. Cut beef into 1-inch pieces and sprinkle with salt and pepper to taste.
3. Heat oil in 10-inch skillet over medium-high heat.
4. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
5. Mix beef and remaining ingredients except apricots and parsley in 4- 5 quart crockpot.
6. Cover and cook on low 8 hours or until beef is tender.
7. Stir in apricots.
8. Cover and cook on low about 15 minutes or until apricots are softened.
9. Discard bay leaf and cinnamon stick.
10. Sprinkle stew with parsley.

chuck roast, salt, pepper, olive oil, peeled sweet potatoes, garlic, bay leaf, cinnamon, onion, italianstyle tomatoes, fresh parsley

Taken from www.food.com/recipe/columbian-beef-and-sweet-potato-stew-52010 (may not work)