Spiced Braised Beef With Sweet Potatoes

Photo by  Kan Kanbayashi
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 500 calories
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 48 mg
    • Sodium 576 mg
    • Protein 37 g
    • Carbohydrate 71 g
    • Fiber 10 g



  1. Check 1 1/2pounds beef chuck, cut into chunks
  2. Check 2 sweet potatoes (about 1 pound), cut into 1/2-inch-thick half-moons
  3. Check 1 28-ounce can whole peeled tomatoes
  4. Check 1 large red onion, cut into wedges
  5. Check 1/2cup dried apricots
  6. Check 2teaspoons ground cumin
  7. Check 2teaspoons ground ginger
  8. Check 1/2teaspoon ground cinnamon
  9. Check 1/2teaspoon cayenne
  10. Check kosher salt
  11. Check 1 10-ounce box couscous (1 1/2 cups)
  12. Check 1 15-ounce can chickpeas, rinsed
  13. Check 2cups baby spinach (1 1/2 ounces)
  14. Check 1/4cup 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.