Monday, January 28, 2013
From Clean Eating Magazine, Jan/Feb 2013, pg 49
1 lb sirloin beed, trimmed of fat and cut into 1/4 inch-thick strips
3 cloves garlic, minced
1 yellow onion, coarsely chopped
1 tsp ground tumeric
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp fresh ground black pepper
1/4 tsp red pepper flakes
3 cups low-sodium beef stock, divided
2 sweet potatoes, peeled and cut into 1-2 inch chunks
1 1/2 cups jarred or boxed unsalted diced tomatoes, with juices
1 1/4 cup dried chickpeas, soaked in water for 24 hours (or boiled for 1 hour until al dente, then drain and set aside)
1. In large nonstick skillet on medium heat, heat 1 tablespoon oil. Add beef and cook until browned and cooked through, about 3-5 minutes. Transfer mixture to a slow-cooker.
2. Return skillet to medium and heat 1 tablespoon oil. Add garlic, onion, turmeric, cumin, cinnamon, black pepper, and pepper flakes and cook, stirring constantly, for about 3 minutes. Add 1 cup stock and stir, scraping up browned bits in bottom of skillet with a spoon. Transfer to slow cooker.
3. To slow cooker, stir in remaining 2 cups of stock, potatoes, tomatoes, chickpeas, and apricots; cover and cook on high for about 4 hours. Season with salt if desired.