Another Crock-Pot delight

Recipe: spiced braised beef with sweet potatoes
Courtesy of Real Simple magazine
www.realsimple.com/slowcooker

Tip: This dish actually seemed to have a better taste and consistency the day after it was cooked. It was a little liquid-y right from the Crock-Pot, but it seemed to set overnight. The flavor is unique and really good served over the couscous!

Serves: 6

1 1/2 lbs. beef chuck, cut into chunks
2 sweet potatoes (about 1 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 cup dried apricots
2 t ground cumin
2 t ground ginger
1/2 t ground cinnamon
1/2 t cayenne pepper
Kosher salt
1 10-oz. box couscous
1 15-oz. can chickpeas, rinsed
2 c baby spinach
1/4 c chopped, roasted almonds

• In a 4 to 6 quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 t salt, and 1/2 c water.
• Cook, covered, until the meat is tender, on high for 4-5 hours, or on low for 7-8 hours.
• Ten minutes before serving, prepare the couscous according to the package directions.
• 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.
  

The beef chuck can take a little while to cut, so plan for this in the time. Otherwise all the preparation goes pretty quickly!