Real Simple Spiced Braised Beef With Sweet Potatoes
Cumin, ginger, cinnamon, and cayenne give this comforting stew plenty of warming, spicy flavors. Make an extra batch and freeze for up to three months.
Total Time: 4 Hours, 15 Minutes
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- 1 1/2 pound(s) beef chuck cut into chunks
- 2 sweet potatoes (about 1 pound) cut into 1/2-inch-thick half-moons
- 28 ounce(s) can whole peeled tomatoes
- 1 large red onion cut into wedges
- 1/2 cup(s) dried apricots
- 2 teaspoon(s) ground cumin
- 2 teaspoon(s) ground ginger
- 1/2 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) cayenne
- kosher salt
- 10 ounce(s) box couscous (1 1/2 cups)
- 15 ounce(s) can chickpeas rinsed
- 2 cup(s) baby spinach (1 1/2 ounces)
- 1/4 cup(s) roasted almonds chopped
- 1. In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
- 2. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
- 3. Ten minutes before serving, prepare the couscous according to the package directions.
- 4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with the almonds.
- 5. To freeze: Omit the couscous and spinach. Cool the beef to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.
- 6. To reheat: Thaw in a bowl of cold water or overnight in the refrigerator. Cook in a pot, covered, stirring occasionally, until heated through, 20 to 30 minutes. Stir in the spinach. Serve with the cooked couscous.
This recipe is a personal recipe added by judyjrfm and has not been tested or endorsed by MyRecipes.
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