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Slow-cooker middle eastern beef stew

7
Points®
Total Time
4 hr 30 min
Prep
15 min
Cook
4 hr 10 min
Serves
6
Difficulty
Easy
The slow cooker is ideal for this Middle Eastern-inspired recipe, where the combination of flavors blends into a wonderful aromatic main dish during the long cook time. Perfect for entertaining, this stew over couscous is a one-bowl meal full of tender sweet carrots and sweet potatoes, bright mint and tender beef, accentuated beautifully by the piquant spices and luxurious pomegranate molasses. Pomegranate molasses is an important ingredient in Middle Eastern cuisine (it's also fabulous in marinades and barbecue sauce). It is essentially a reduction of pomegranate juices to a thick syrup. Toss this together before work for a wonderful weeknight dinner, ready when you get home or start in the afternoon for a dinner party delight.

Ingredients

All-purpose flour

1 Tbsp

Table salt

1½ tsp

Ground allspice

½ tsp

Ground allspice

⅛ tsp

Black pepper

¼ tsp

Uncooked lean beef bottom round roast

16 oz, boneless, cut into 2-inch chunks

Olive oil

3 tsp

Onion

2 medium, chopped

Garlic

4 clove(s), minced

Reduced sodium beef broth

1 cup(s)

Red wine

4 fl oz, dry variety

Uncooked sweet potato

1 pound(s), peeled and cut into 2-inch pieces

Carrots

½ pound(s), cut into 2-inch pieces

Molasses

1 Tbsp, pomegranate variety

Cooked whole wheat couscous

2 cup(s)

Fresh mint leaves

¼ cup(s), thinly sliced

Instructions

  1. Stir together flour, 1/2 teaspoon of salt, 1/2 teaspoon of allspice, and pepper in medium bowl. Add beef and toss to coat.
  2. 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.
  3. 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.
  4. Stir in molasses, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon allspice. Serve over couscous. Sprinkle with mint.
  5. Per serving: 1 cup stew and 1/3 cup couscous

Notes

If pomegranate molasses is unavailable, substitute 1 1/2 teaspoons balsamic vinegar and 1/2 teaspoon honey in this recipe.

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