Slow-Cooker Middle Eastern Beef Stew
Uncooked lean beef round
16 oz, boneless, cut into 2-inch chunks
2 medium, chopped
4 medium clove(s), minced
Reduced sodium beef broth
4 fl oz, dry variety
Uncooked sweet potato(es)
1 pound(s), peeled and cut into 2-inch pieces
½ pound(s), cut into 2-inch pieces
1 Tbsp, pomegranate variety
Cooked whole wheat couscous
Fresh mint leaves
¼ cup(s), thinly sliced
- Stir together flour, 1/2 teaspoon of salt, 1/2 teaspoon of allspice, and pepper in medium bowl. Add beef and toss to coat.
- 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.
- 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.
- Stir in molasses, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon allspice. Serve over couscous. Sprinkle with mint.
- Per serving: 1 cup stew and 1/3 cup couscous