Spiced Beef Stew With Poppy Seeds |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Kick your beef stew up a notch with this spiced pot roast. Just leave it in your slow-cooker for 5 hrs and come back to a nice dinner. Serve it with noodles or mashed potatoes, using juices as a gravy. Ingredients:
2 1/2 lbs boneless beef roast, cut in 2-inch pieces |
1 1/2 tsp. steak rub spice |
2 tbsp. oil |
1 onion, chopped |
1 (14-oz) can chopped fire roasted tomatoes, undrained |
1/4 cup white vinegar |
1 tbsp. tomato paste |
2 tsp. dijon mustard |
1/2 tsp. lemon juice |
4 1/2 tsp. poppy seeds |
2 garlic cloves, minced |
2 1/4 tsp. sugar |
1 (2-inch) slice fresh ginger, skin peeled, ginger shredded |
1/2 tsp. salt |
1/2 tsp. dried rosemary, or 1 tsp. fresh rosemary, minced |
1 tsp. groun turmeric |
1/4 tsp. ground cumin |
1/4 tsp. crushed red pepper flakes |
1/8 tsp. ground cloves |
Directions:
1. In a heated skillet brown beef roast pieces in 2 tbsp. of oil until browned on both sides. Sprinkle the steak rub spice, stir and cook another minute.
2. Place the roast in a slow cooker.
3. In a med. bowl, combine all the rest of the ingredients, stir to make a sauce and pour over roast.
4. Cover and cook for 5 hrs, or until the beef is tender. Thicken juices using corn starch if desired.
5. Serve hot over noodles or mashed potatoes.
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