Beef & Sweet Potato Stew (Slow Cooker) - cooking recipe

Ingredients

1 1/2 lbs beef stew meat, cut in 1-2-inch chunks (I use a chuck roast & cut it up)
1 teaspoon olive oil
1 1/2 cups water
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 medium sweet potatoes, peeled and cut into 2-inch chunks (or 1 large)
2 small onions, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup basmati rice
1/2 cup unsalted peanuts
1/3 cup dried apricot, halved
1/2 lb green beans, trimmed and cut in half
salt & pepper (to taste)

Preparation

Season the beef with salt & pepper.
Heat the oil over medium high heat and a large skillet.
Brown all sides of the beef in batches, transfer browned beef to the slow cooker.
Deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
Add the spices and stir to combine.
Layer the onions, garlic, and sweet potatoes over the beef.
Cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
Meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
Transfer to a plate or bowl to cool.
When cool, run through a spice mill or coffee grinder until it is a fine powder.
Also grind half of the peanuts.
Coarsely chop the other half of the peanuts.
Add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
Bring a small pan with 1\" water in the bottom to a boil.
Add the apricots and green beans.
Cook until the green beans are bright green and still slightly crisp (about 5 minutes).
Drain and stir the beans & apricots into the stew.
Season with salt & pepper to taste.
Serve sprinkled with the chopped peanuts.