Spiced Braised Beef With Sweet Potatoes

Spiced Braised Beef With Sweet Potatoes
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Serves 6| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2009

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 .

Quick Tip

Beef
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.

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