Spiced Braised Beef with Sweet Potatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 375.3
- Total Fat: 11.6 g
- Cholesterol: 73.7 mg
- Sodium: 399.8 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 8.2 g
- Protein: 29.3 g
View full nutritional breakdown of Spiced Braised Beef with Sweet Potatoes calories by ingredient
Introduction
The nutritional value of this recipe is calculated without the couscous to lower the carbs. The nutritional value of this recipe is calculated without the couscous to lower the carbs.Number of Servings: 6
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 15-ounce can chickpeas, rinsed
2 cups baby spinach (1 1/2 ounces)
1/4 cup roasted almonds, chopped
1 box coucous (optional)
Tips
I cut up the tomatoes (don't love them whole in this dish) and don't always use the spinach. It freezes terrifically. And, I've made it both on the low and high settings and it is always great. (This is from Real Simple, but was submitted by a regular user, not staff).
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 you are done, add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach.
4. Serve over 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.
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 you are done, add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach.
4. Serve over 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.