Sunday, September 13, 2015

Spiced Braised Beef with Sweet Potatoes

I don't think this is truly braised, because I believe when you braise something you brown it quickly on the stove and then add liquid and simmer. This you just dump into the crockpot and turn it on for 6 hours. But the result is similar, and the beef is so tender it just falls apart. I got this recipe from RealSimple magazine.

1.5 lbs beef chuck steak, cut into chunks
2 sweet potatoes (l lb), cut into 1/2 inch thick half moons
1 28-oz. can whole peeled tomatoes
1 large red onion, cut into wedges
1/2 dried apricots
2 tsp gr. cumin
2 tsp gr. ginger
1/2 tsp gr. cinnamon (I would double)
1/2 tsp cayenne (if you like it spicy, double)
3/4 tsp salt
1/2 cup water
1 15 oz. can chickpeas, rinsed
3 handfuls spinach
1/4 cups roasted almonds, chopped

In a 4-6 quart slow cooker, combine the beef, potatoes, tomatoes w/juices, onion, apricots, cumin, ginger, cinnamon, cayenne, salt, and water.

Cook, covered, until the meat is tender, on high for 4-5 hours, or on low for 7-8 hours. (I did 6 on high, with no issues)

Add chickpeas to the slow cooker, and cook until heated through, 2-3 minutes. Stir in spinach and let soften just a little. Garnish with almonds.

Serve with couscous, or grain of your choice.

4-6 servings.

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