Source: dLife

A slow-cooked beef stew with spices, vegetables, and a surprising hint of sweetness.

Servings

1.5 lb Beef, round roast, lean, raw, choice, 1/4" trim (stew meat)
2 Sweet Potatoes, orange, fresh, medium, 5" x 2", FDA , peeled, halved lengthwise, and cut into 1/2-inch slices
1 medium onions , cut into wedges
1 cup cold water
1 tsp low sodium beef bouillon
0.75 tsp ground cumin
0.25 tsp ground cayenne (red pepper)
0.12 tsp ground cinnamon
4 medium garlic cloves , minced
14.5 oz canned unsalted diced tomatoes , undrained
0.5 cup pitted dried prunes , quartered (or 1/2 cup dried apricots)
0.25 cup dry roasted unsalted peanuts , chopped (optional)

1 Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, sweet potatoes, and onion. Stir in water, bouillon granules, cumin, cayenne pepper, cinnamon, and garlic.
2 Cover and cook on low-heat setting for 7 1/2 to 8 1/2 hours or on high-heat setting for 3 1/2 to 4 hours.
3 If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and dried fruit. Cover and cook for 30 additional minutes.
4 Sprinkle each serving with peanuts (optional).

Delicious served over hot cooked couscous. If serving for guests, before adding peanuts make sure no one has a peanut allergy.