Spiced Braised Beef with Sweet Potatoes (Real Simple)

Makes 6 servings

Hands-on Time: 0hr 15m

Total Time: 4hr 30m

This recipe is: One Pot, Heart Healthy

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.

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.