I made this tasty recipe a few weeks ago when my friend Sarah was coming over for the bachelor wedding (an event that is much more fun when watched with friends!). Sarah emailed me asking for the recipe in an effort to "beef" up her crockpot. I'd been meaning to share it with others too, so here you go!
This was easy, delicious and made enough to have leftovers for lunch. It's like a twist on the traditional roast. The almonds on the top add an awesome crunch! For an even healthier twist, you could service over quinoa, rather than couscous.
Enjoy!
Spiced Braised Beef with Sweet PotatoesServes 6Hands-On Time: 15mTotal 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.
{Recipe and photo courtesy of Real Simple}
