Real Simple Spiced Braised Beef With Sweet Potatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
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.
|
|