8

Slow-Cooker Middle Eastern Beef Stew

Total Time
4 hr 30 min
Prep
15 min
Cook
4 hr 10 min
Serves
6
Difficulty
Easy
Ingredients

all-purpose flour

1 Tbsp

table salt

1½ tsp

ground allspice

½ tsp

ground allspice

tsp

black pepper

¼ tsp

uncooked lean beef round

16 oz, boneless, cut into 2-inch chunks

olive oil

3 tsp

uncooked onion(s)

2 medium, chopped

garlic clove(s)

4 medium clove(s), minced

reduced sodium beef broth

1 cup(s)

red wine

4 fl oz, dry variety

uncooked sweet potato(es)

1 pound(s), peeled and cut into 2-inch pieces

uncooked carrot(s)

½ pound(s), cut into 2-inch pieces

molasses

1 Tbsp, pomegranate variety

cooked whole wheat couscous

2 cup(s)

fresh mint leaves

¼ cup(s), thinly sliced

Instructions

  1. Stir together flour, 1/2 teaspoon of salt, 1/2 teaspoon of allspice, and pepper in medium bowl. Add beef and toss to coat.
  2. Heat 1 1/2 teaspoons of oil in large heavy skillet over medium-high heat. Add beef, in batches, and cook, stirring occasionally, until browned on all sides, about 6 minutes. Transfer beef to 5- or 6-quart slow cooker.
  3. Add remaining 1 1/2 teaspoons oil to same skillet. Add onions; reduce heat and cook, covered, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and bring to boil, scraping up browned bits from bottom of skillet. Transfer to slow cooker and stir in broth, sweet potatoes, carrots, and 1/2 teaspoon of salt. Cover and cook until beef and vegetables are tender, 4–5 hours on High or 7–8 hours on Low.
  4. Stir in molasses, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon allspice. Serve over couscous. Sprinkle with mint.
  5. Per serving: 1 cup stew and 1/3 cup couscous
Notes
Pomegranate molasses is an important ingredient in Middle Eastern cuisine (it's also fabulous in marinades and barbecue sauce). If it is unavailable, substitute 1 1/2 teaspoons balsamic vinegar and 1/2 teaspoon honey in this recipe.

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