Week 6: Spiced Beef Stew

I tore this recipe out of Womensday January magazine, though I didn't follow it exactly. Here is my version of it.

Spiced Beef Stew

Serves about 6

Ingredients
1 8 oz can of tomato sauce
2 teaspoons ground ginger
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
3/4 cup water
salt and pepper
1 large onion, cut into pieces
2 pound beef chuck, trimmed and cut into cubes 
Flour
1 pound potatoes, peeled and cubed
1 15 oz can of chickpeas (garbanzo beans) rinsed
1/2 cup fresh cilantro, chopped
3 large carrots, skinned and chopped
Rice or couscous to serve with

In the crock pot, whisk together tomato sauce, ginger, cumin, water, and cinnamon. Stir in onion pieces and carrots. Rub beef with salt and pepper, then toss with flour to coat. Add to crock pot. Add potatoes to the top of the meat, cover and cook 6-7 hours on low or 4-5 hours on high. Prior to serving, add chickpeas and prepare rice or couscous. Sprinkle with cilantro garnish.

It has a very good flavor to it, and with the added protein of the chickpeas and starch of the potatoes, I found myself full off a very small portion. I didn't have it with the rice, but others did. I wasn't able to be home and stir it at all, so the edges burned. I would recommend being able to stir once or twice during that time. The original recipe also called for butternut squash not potatoes. I would have done this, but the store was out so I made a substitution. I think I would like it better with the squash though. Next time!

One of my favorite things about a hearty beef stew is how well it freezes. The flavors sink in a little more and it makes a great lunch on cold days.