Spiced Braised Beef With Sweet Potatoes

Spiced Braised Beef With Sweet Potatoes
 Kan Kanbayashi
Meat and potatoes get a delicious upgrade with dried apricots, cumin, ginger, and cinnamon.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
255
minutes

Ingredients

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

 

Sara Quessenberry
February 2009

Nutritional Information

  • Per Serving
  • Calories 500 kcal
  • Fat 9 g
  • Sat Fat 2 g
  • Cholesterol 48 mg
  • Sodium 576 mg
  • Protein 37 g
  • Carbohydrate 71 g
  • Fiber 10 g
What does this mean? See Nutrition 101.