Beef Stew

We ate the first of many slow cooker meals tonight.  I'm glad we liked it because we have leftovers and another whole bag of this same recipe in the freezer.  It all cooked for about 9 hours and then we warmed it for another hour or 2 before eating it.  Blake put it in the crockpot after I left for work and added a little more liquid than it said, so I thickened it when I got home with a corn starch slurry which worked well.  I forgot to add the chickpeas and spinach at first and then when Blake reminded me, we decided it didn't need it.  

Beef Stew

·       1 1/2 pounds beef chuck, cut into chunks

·       2 sweet potatoes, cut into 1/2-inch-thick half-moons

·       1 28-ounce can diced tomatoes

·       1 large red onion, cut into wedges

·       1/2 cup dried apricots

·       2 teaspoons ground cumin

2   2 teaspoons ground ginger

·       1/2 teaspoon ground cinnamon

1   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

Directions

1. In a bag, combine the potatoes, onions, tomatoes, apricots and spices. Top with the beef and sprinkle with salt. Label and freeze. 

2.  Defrost the bag for about 20 minutes before adding to slow cooker.  Add 1/2 cup water.  Cook on low for 7-8 hours.  

3.      Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. 

4.  Serve with the couscous or rice and sprinkle with the almonds.