When I make dinner in the crock pot, a certain part of my soul feels justified in being a stay at home mom. I made this last week, and it was heralded throughout the land as being “one of the better things I’ve made in a while.” High protein + high fiber, kind of a different weeknight dinner idea. Nothing actually indicates that this recipe is Moroccan, I just decided that I think it is.
From Real Simple.
Moroccan Beef Stew
1 1/2 pounds beef chuck, cut into chunks (I bet chicken would work, too)
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 (Exotic!!!)
2 teaspoons ground cumin
2 teaspoons ground ginger (I finally invested in a jar of minced ginger from Whole Food to keep in the fridge. Sound investment).
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1 15-ounce can chickpeas, rinsed
Several fistfuls of baby spinach
1. On the stovetop, brown the beef chunks. This is important. I didn’t do it, felt guilty, got out tongs, removed all the meat, browned it, and replaced it in the pot.
2. In a 4- to 6-quart slow cooker, combine the beef, sweet potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
3. Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach until wilted.
5. If you feel like it, serve with couscous and roasted almonds sprinkled on top.