1 lb beef stew meat
Salt n Pepa blend
Pure Avocado Oil
1-28 oz can chopped tomatoes
3 cups peeled sweet potatoes cut into 1-inch cubes
1 large onion, cut into eighths
2 tsp finely chopped garlic
2 whole cloves
1 dried bay leaf
1 Vietnamese cinnamon stick
2 cups chicken stock
8 dried apricots, cut in half
Steamed white rice, sliced avocado and fresh parsley for serving

Sudado de Carne Res is Columbian comfort food. We season the beef with Salt n Pepa blend and add a cinnamon stick, clove and bay leaf to the cooking liquid. The sweet punch of dried apricots really brings this one home. This easy dish is delicious over white rice with avocado on the side.


1.Season the stew meat on all sides with Salt n Pepa Blend. Heat the Pure Avocado Oil in a heavy-bottomed dutch oven over medium-high heat.
2.Working in batches, sear the stew meat in an even layer until well browned. Lower the heat and add the canned tomatoes, onion and garlic to the pan. Stir with a wooden spoon and scrape the bottom of the pan to deglaze.
3. Return the browned meat along with the cloves, bay leaf and cinnamon stick. Stir in the chicken stock and sweet potatoes.
4.Bring to a boil, then lower to a simmer. Place a lid on the pot and simmer for 1.5 hours or until the meat is very tender. About 10 minutes before serving, add in the apricots. Simmer until they are softened.
5.Before serving, remove the bay leaf, cinnamon stick and cloves. Adjust the consistency with more chicken stock if needed. Serve over white rice with avocado and fresh parsley.

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