Apr 18 Wednesday

Spiced Beef with Sweet(ie) Po-tay-toes

There aren’t many recipes that my favorite (and only) sister can claim to have taught me. Growing up, her specialties were 2 lb microwave brownies and a concoction of carrots, tofu and Italian dressing in a food processor. Yes, she is older. Two crows feet older to be exact. I still want to be her when I grow up. She snagged the good looks and big boobs out of the gene pool. I got the culinary skills and hammer toes.

Clearly I got robbed.

Yet this meal I owe all to her. She introduced this gem to SuperHub and I on a trip to Texas a few years ago. She had discovered it in an issue of  Real Simple and was eager to share.

Ladies and the sparse gentleman who happened to read this far, I present to you, the tastiest meal on the planet.

Bonus: It’s EASY.

To be honest, when she first described this slow cooker dish, it didn’t put a giddy in my hitch. Yet, when I walked into her house and smelled the spicy aroma that hung heavy on the air, I was sold.

This is the sort of dish that you make for people you want to impress. Or just because it’s Tuesday and you have everything on hand and it sounds good.

Not only is it beautiful, it’s a perfect medley of flavors that compliment one another and surprise you with each bite.

Go on, make it. You can thank my sister too.

What you need:

2 or 3 Sweet potatoes, peeled and chopped
1 Red onion, chopped
1 – 28 oz Can of tomatoes (diced, chopped or whole…You choose!) with juice
1.5 – 2 lbs. Lean sirloin or roast, cut into bite sized pieces
1 Cup dried apricots, halved
2 teaspoons Ground Ginger
2 teaspoons Ground Cumin
1 teaspoon Cinnamon
1/2 teaspoon Cayenne Pepper
Pinch of salt

1 – 15 oz. Can of chickpeas, drained and rinsed
2 (or more!) Handfuls of fresh spinach

1 or 2 boxes of Near East Roasted Garlic & Olive Oil Couscous

Combine the sweet potatoes, tomatoes, beef, onion, apricots and spices well. Pour into a slow cooker and cook on low for 6 hours or high for 4 hours. One hour before serving, add the spinach and chick peas. Prepare the couscous according to the packaged directions and serve as a base to the dish.

Survey says!

Me: “Love love love. I don’t normally enjoy the food I make this much after preparing it but WOW. This is one of my favorite foods.”

SuperHub: “It’s good. I could do without the sweet potatoes.”

 Kids: “Can I have another yogurt?”

Friend: “This is the best Katy Brown dish I’ve EVER had. It’s WONDERFUL. I need just one more bowl. Just in case. Just to test it to make sure it really is that good.”

 

  • Posted By: magicalpoet

    This sounds fantastic! A question though: why do you have to wait to put in the chick peas? I have several recipes where you cook chick peas all day in the slow cooker & they don’t get mushy or anything. Am I missing something?

  • Posted By: Katy

    Poet – Great question, I am sure why I do it that way. You are correct, it would certainly be fine to add the canned chickpeas at the beginning too.

    Have you ever heard the story of the woman who cut the end of her roast off each time she put it in the pot to cook? She did that because her mom used to do it that way. When her mom witnessed this, she asked “What in the world are you cutting perfectly good meat off for?” The daughter explained “This is how you always did it when I was a kid!” Her mom replied “Yes dear, but that is because my pot was too small for the roast.”

    We are creatures of habit. :)