Let the slow cooker do the work of developing deep, rich flavors in this dinner.
They called it “warm, bright, and so aromatic.”
The beef gets that tender.
Credit:Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood
Apricots and honey provide a delicate sweetness and blunt the bite of the spices.
The addition of cilantro and a squeeze of lemon juice is the perfect way to finish this dish.
Ingredients
2Tbsp.canola oil
1(2- to 2 1/2-lb.
total), peeled and chopped into 2-in.
pieces
1large(15 oz.
Season beef with pepper and 2 1/2 teaspoons of the salt.
Add beef to skillet, and cook, undisturbed, until browned, 3 to 4 minutes.
Flip beef, and cook, undisturbed, until browned on other side, 3 to 4 minutes.
Transfer beef to a 6-quart slow cooker.
Do not wipe skillet clean.
Add carrots, onion, and garlic to drippings in skillet.
Cook, stirring constantly, until fragrant, about 1 minute.
Stir in chicken broth.
Transfer mixture to slow cooker, and stir in chickpeas.
Remove lid during last 30 minutes of cooking (to reduce sauce), and add honey and apricots.
Remove beef from slow cooker, and shred into (3-inch) pieces.
Return beef to slow cooker.
Stir in remaining 1/2 teaspoon each salt, coriander, cumin, and turmeric.
Serve over cooked couscous.
Garnish with cilantro, and serve with lemon wedges.
