Beef & Sweet Potato Stew (Slow Cooker)

READY IN: 4hrs 25mins




  • Season the beef with salt & pepper.
  • Heat the oil over medium high heat and a large skillet.
  • Brown all sides of the beef in batches, transfer browned beef to the slow cooker.
  • Deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
  • Add the spices and stir to combine.
  • Layer the onions, garlic, and sweet potatoes over the beef.
  • Cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
  • Meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
  • Transfer to a plate or bowl to cool.
  • When cool, run through a spice mill or coffee grinder until it is a fine powder.
  • Also grind half of the peanuts.
  • Coarsely chop the other half of the peanuts.
  • Add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
  • Bring a small pan with 1" water in the bottom to a boil.
  • Add the apricots and green beans.
  • Cook until the green beans are bright green and still slightly crisp (about 5 minutes).
  • Drain and stir the beans & apricots into the stew.
  • Season with salt & pepper to taste.
  • Serve sprinkled with the chopped peanuts.