1 pound boneless beef chuck, cut into stew-size bites
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons olive or vegetable oil
3 cups sweet potatoes, cut into 1-inch pieces
2 teaspoons finely chopped garlic
2 whole cloves
1 dry bay leaf
1 stick cinnamon
1 large onion, cut into small chunks
1 28-ounce can Italian-style tomatoes, undrained
8 dried apricots, cut in half
Chopped fresh parsley
Remove excess fat from beef. Cut into 1-inch pieces. Sprinkle beef with salt and pepper. Heat oil in large skillet over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
Mix beef and remaining ingredients, except apricots and parsley, in a large crockpot. Cook on low for 8 hours or until beef is tender. Stir in apricots.
Cover and cook on low about 15 minutes or until apricots soften. Discard the cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley and serve.