Slow-Cooker Middle Eastern Beef Stew

Picture credit to my Mom

Slow-Cooker Middle Eastern Beef Stew
1 Tablespoon flour
1 1/2 Teaspoons salt
1/2 plus 1/8 teaspoon ground allspice
1/4 Teaspoon black pepper
1 pound boneless lean beef stew meat cut in 2 inch chunks
3 Teaspoons olive oil
2 onions chopped
4 garlic cloves minced
1/2 cup red wine vinegar
1 cup beef broth (use Better Than Bullion)
1 pound sweet potatoes, peeled and cut in 2 inch pieces (I used the white sweet potatoes but you can use the orange or purple ones as well, or a combination of all would be fun too.)
1/2 pound carrots, cut in 2 inch pieces
*1 Tablespoon pomegranate molasses
2 cups cooked couscous

Stir together flour, 1/2 teaspoon salt, 1/2 teaspoon allspice, and pepper in medium bowl.
Add beef and toss to coat.

Heat 1 1/2 teaspoons of oil in large heavy skillet over medium heat.
Add beef and cook, stirring occasionally, until browned on all sides, about 6 minutes.
Transfer beef to 5 or 6 quart slow cooker.

Add remaining 1 1/2 teaspoons oil to same skillet.  Add onions, reduce heat and cook,
covered, stirring occasionally, until softened. About 5 minutes.  Add garlic and cook a few more minutes.  Add vinegar, and bring to boil, scraping the browned bits from the skillet.  Transfer to slow cooker and stir in broth, sweet potatoes, carrots, and 1/2 teaspoon salt. Cover and cook until beef and vegetables are tender.  4-5 hours on high or 7-8 hours on low.

Stir in Pomegranate Molasses and remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon allspice.
Serve over couscous.

Per serving (1 cup stew and 1/3 cup couscous)  322 calories.
Makes6 servings. 

My Mom gave me this recipe last year and everybody loves it! Really good flavors and textures. I love the cous cous.