Beef & Sweet Potato Stew (slow Cooker)

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 1/2 lbs beef stew meat, cut in 1-2-inch chunks (i use a chuck roast & cut it up)
• 1 teaspoon olive oil
• 1 1/2 cups water
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 medium sweet potatoes, peeled and cut into 2-inch chunks (or 1 large)
• 2 small onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/4 cup basmati rice
• 1/2 cup unsalted peanuts
• 1/3 cup dried apricot, halved
• 1/2 lb green beans, trimmed and cut in half
• salt & pepper (to taste)

Recipe

• 1 season the beef with salt & pepper.
• 2 heat the oil over medium high heat and a large skillet.
• 3 brown all sides of the beef in batches, transfer browned beef to the slow cooker.
• 4 deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
• 5 add the spices and stir to combine.
• 6 layer the onions, garlic, and sweet potatoes over the beef.
• 7 cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
• 8 meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
• 9 transfer to a plate or bowl to cool.
• 10 when cool, run through a spice mill or coffee grinder until it is a fine powder.
• 11 also grind half of the peanuts.
• 12 coarsely chop the other half of the peanuts.
• 13 add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
• 14 bring a small pan with 1" water in the bottom to a boil.
• 15 add the apricots and green beans.
• 16 cook until the green beans are bright green and still slightly crisp (about 5 minutes).
• 17 drain and stir the beans & apricots into the stew.
• 18 season with salt & pepper to taste.
• 19 serve sprinkled with the chopped peanuts.