This is a great dinner with wonderful flavors and easy prep for the slow cooker.
Ingredients:
- 2 lbs. beef chuck roast
- 1 medium onion
- 2 large potatoes
- 1 head garlic
- 3 carrots
- 1 tbsp. fresh ginger
- 1 jalapeno
- 12-15 dried apricots
- 2 tbsp. tomato paste
- 1 tbsp. concentrated beef base
- 1 15 oz. can garbanzo beans
- 1 15 oz. can diced tomatoes
- 3 tbsp. Moroccan spice (claires-kitchen.com)
Directions:
Cut the beef up into small bite size pieces and rub it down with olive oil and the Moroccan spice rub (available from claires-kitchen.com) and set aside. While beef is resting do a rough chop on all of the other ingredients and put in your slow cooker except for the onions. Drain and rinse beans and add to the pot with the tomatoes, tomato paste and beef base. Now sear the meat on high heat until it's well browned and put into the slow cooker. In the same pan with a little extra oil sweat the onions and scrape all the bits off the bottom of the pan and add to the pot. Cook on low for 4 to 5 hours, serve over rice and enjoy.