INGREDIENTS:
* 1 pound lean beef boneless chuck or stew beef, cut in 1-inch cubes
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon olive oil
* 3 cups peeled sweet potatoes, cut in 1-inch cubes
* 2 garlic cloves, finely minced
* dash ground allspice
* 1 dried bay leaf
* 1 cinnamon stick
* 1 large onion, cut into chunks, or 12 frozen small white onions, thawed
* 1 can (28 oz.) tomatoes, undrained
* 8 dried apricots, cut in half
* chopped fresh parsley

PREPARATION:
Trim any excess fat from beef; sprinkle with salt and pepper. Heat oil in 10-inch skillet over medium-high heat. Brown beef in the hot oil, stirring to brown all sides.

In a 4 to 5-quart crockpot, combine browned beef with sweet potatoes, garlic, allspice, bay leaf, cinnamon stick, onion, and tomatoes. Cover and cook on LOW for 8 hours, or until beef is tender. Stir in apricots.

Cover and cook on low about 20 minutes or until apricots are softened. Discard bay leaf and cinnamon stick. Sprinkle a little fresh parsley over the stew just before serving.
Serves 6.