Sunday Meal Prep
This week’s recipe is brought to you by the amazing Chef Julie. We ate this last week 🙂
You can place weekly orders with Julie every week on our private FB page or email her (firstname.lastname@example.org).
1 1/2 pounds beef chuck, cut into chunks
2 sweet potatoes (about 1 pound), cut into 1/2-inch- thick half-moons****
1 28-ounce can whole peeled tomatoes
1 large onion, cut into wedges
1 fennel bulb, cut into wedges
1/2 cup dried apricots
2 teaspoons ground cumin
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1 15-ounce can chickpeas, rinsed
2 cups baby spinach (1 1/2 ounces)
1/4 cup roasted almonds, chopped
How to Make It
In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion,
fennel, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
Add the chickpeas to the slow cooker and cook until heated through 2 to 3 minutes. Stir in
the spinach. Sprinkle with the almonds and serve.
****turnips can be substituted for the sweet potatoes if low card diet. They are a great potato
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