Spiced Beef Stew

My favorite meals are the ones that come together in less than ten minutes, but taste like they’ve taken all day to prepare. The only way I really know how to make that happen is in the slow cooker. So, I’m adapting most of my best recipes and so far, so good. Last night, I mastered a pretty amazing stew. The depth of flavor in the sauce is matched with beef and fruit that melt in your mouth!


2.5 pounds stew beef (Swap the beef for chicken or lamb if you’re looking to mix things up.)

6 cloves of mashed and diced garlic

1/2 c olive oil

4 teaspoons cumin

1/2 t ground ginger

1 t each: salt, turmeric, paprika, ground pepper

1 T cinnamon

3-4 cups beef or chicken stock (If you’d prefer a thicker stew, add less stock.)

1.5-2 cups dried prunes or apricots

1/4 c flour (optional)

garnish: cilantro



Mix olive oil, garilc, and spices in your slow cooker.

Add beef.

Pour stock over the beef.

Cook on high 6-8 hours.

About a half hour to an hour before you’d like to eat, drop in the fruit, and take out about 1/2 cup of stock. Mix the hot stock with the flour, to create a slurry. Then, add back into the stew, stir, and recover for about 30-60 ¬†minutes.

Serve over plain couscous, rice, or eat as a stew.


This post is part of The Nourishing Gourmet’s Pennywise Platter.



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