A perfect blend of meat and veggies in this dish with a Momma T's twist!
Ingredients:
2 tablespoons olive oil
3 small onions, chopped
3 tablespoons paprika
1 tablespoon plus 1/2 teaspoon Momma T's Garam Masala, divided
1-1/4 teaspoons salt, divided
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth, chicken broth, or vegetable broth
1/4 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
4 medium carrots, cut diagonally into 3/4-inch pieces
1 small eggplant, cubed
2 tablespoons honey
2 tablespoons minced fresh mint
Hot cooked couscous or flatbreads, optional
Instructions:
In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon Momma T's Garam Masala, 1/2 teaspoon salt, and cayenne until onions are translucent.
Stir in tomato paste & cook and stir for 1 minute. Stir in chickpeas and broth; transfer to a 5 or 6 qt slow cooker
Mix pepper and the remaining 1/2 teaspoon Momma T's Garam Masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker.
Add carrots and eggplant. Cook covered until meat and vegetables are tender (7-9 hours).
Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through.
Sprinkle with mint and you're done!
Serve with cooked couscous or any flatbread
Freeze Option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in the refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
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