Spiced Braised Beef With Sweet Potatoes
Serves 6
Hands-On Time:
15m
Total Time:
4hr
15m
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
- 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.
- Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
- Ten minutes before serving, prepare the couscous according to the package directions.
- 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.
- 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.
- 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.
The Recipe Goes Well With...
Quick Tip
Don’t be tempted to substitute lean beef in this recipe. Fattier cuts are best for slow braises, since they stay moist through
hours of cooking.
Nutritional Information
- Per Serving
- Calories 500
- Fat 9g
- Sat Fat 2g
- Cholesterol 48mg
- Sodium 576mg
- Protein 37g
- Carbohydrate 71g
- Fiber 10g
What does this mean? See Nutrition 101.
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