Categories: Stews

Ingredients

• 3/4 cup dry white wine
• 2 Tbsp. red wine vinegar
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. ground cumin
• 1/4 tsp. ground cinnamon
• Kosher salt and pepper
• 6 cloves garlic, smashed
• 4 medium carrots, cut into 2 inch pieces
• 1 cup dried apricots, halved
• 1/2 cup pitted green olives, smashed
• 1 1/2 Lb. lean beef stew meat, trimmed and
• cut into 1 1/2 inch pieces
• 1 cup couscous
• Chopped fresh cilantro, for serving

Directions

1. In a 5-to6- quart slow cooker, whisk together the wine, vinegar, ginger, cumin, cinnamon, 1/4 cup water, 1/2 tsp. salt and 1/4 tsp. pepper.

2. Add the garlic, carrots, apricots and olives and toss to combine. nestle the beef in the mixture and cook, covered, until the beef is tender and cooked through, 6 to 7 hours on low or 4 to 5 hours on high.

3. Ten minutes before serving, prepare the couscous according to package directions. Serve the stew with couscous and top with the cilantro, if desired.

Email to a friend | Print this recipe | Back