Google "Crock pot recipe" and you'll find more of them than you can cook in a lifetime.
Betty Crockers site has some that sound yummy, especially this one:
Slow Cooker Colombian Beef and Sweet Potato Stew
4 Ratings
2 Reviews
Cinnamon, cloves, apricots and sweet potatoes create the tasty twist to a homey beef stew.
Prep
Time:15 min
Start to
Finish:6 hr 30 min
Makes:6 servings
1 lb boneless beef chuck
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive or vegetable oil
3 cups 1-inch pieces peeled sweet potatoes
2 teaspoons finely chopped garlic
2 whole cloves
1 dried bay leaf
1 stick cinnamon
1 large onion, cut into eighths
1 can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), undrained
8 dried apricots, cut in half
Chopped fresh parsley, if desired
1. Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown.
2. In 4- to 5-quart slow cooker, mix beef and remaining ingredients except apricots and parsley. Cover; cook on Low heat setting 6 to 8 hours or until beef is tender.
3. Stir in apricots. Cover; cook on Low heat setting about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley.
Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g); Cholesterol 45mg; Sodium 440mg; Total Carbohydrate 27g (Dietary Fiber 4g); Protein 18g Percent Daily Value*: Iron 18% Exchanges: 1 Starch; 1 Fruit; 1 Vegetable; 2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Time Saver
Purchase already cut-up beef stew meat instead of the boneless beef chuck.
Serve With
Enjoy this chunky Colombian-inspired stew over cooked couscous.
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