There are a multitude of health benefits from one of Thanksgiving’s staple foods – Sweet Potatoes! But, rather than making up a batch for your Thanksgiving dinner that’s unhealthy, why not try an excellent alternative to serve at your Thanksgiving feast – or, at least a way to deal with the leftovers! This Beef and Sweet Potato Stew is not only easy to prepare, but it’s also loaded with protein! Get all of the benefits of sweet potatoes with this low-calorie, low-fat dish.
Ingredients
- 1 lb. lean boneless chuck or stew meat, cut in 1-inch cubes
- Salt
- Pepper
- 1 T. olive oil
- 1 can (28 oz.) tomatoes, undrained
- 1 large onion, diced in large chunks
- 2 cloves garlic, finely minced
- 1 dried bay leaf
- 1 cinnamon stick
- 1 C. frozen corn
- ½ C. carrots, diced in large chunks
- 3 sweet potatoes, peeled and cubed
- 8 dried apricots, halved
Trim all fat from beef and season with salt and pepper. Heat oil in skillet over medium heat, then add beef and brown all sides.
In a large slow cooker, combine tomatoes, onion, garlic, bay leaf, cinnamon stick, corn, carrots, sweet potatoes and beef. Cover and cook on low for 8 hours or until beef is tender. If you do not have a slow cooker, simmer on stove over medium-high heat for 30 to 40 minutes.
Add apricots and cook on low for 20 minutes or until apricots are soft.
Remove the bay leaf and cinnamon stick and serve.
Servings: 6, Fat: 6g, Calories: 249, Protein: 18g.
