Spicy Fall Beef Stew With Apples

🧂 Ingredients

• 3 lb beef stew meat

  1 inch cubes of round steak works well
• 14 ounce can garbanzo beans

  drained and rinsed
• 1 pound carrots
• 2 tbsp instant tapioca
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup sliced onion
• 1 apple

  cored and diced granny smith
• 1/2 cup dried apricots

  rough chopped
• 1/8 tsp red pepper flakes
• 1 tbsp heaping garam masala
• 1 1/2 tbsp smoked paprika
• 1 large Bay Leaf
• 3 cups Beef Broth

Instructions

• 1 Place cubes of stew meat in bottom of slow cooker. Drain and rinse can of
  garbanzo beans (chick peas) pour beans over meat. Sprinkle instant tapioca and
  1/2 teaspoon salt over meat and beans. Place carrots over top and poke some down
  in with the meat.
• 2 In a skillet heat olive oil over medium heat, when oil is hot place onion,
  apple, and chopped apricots in pan and stir around until onion begins to brown
  and apple starts to soften, about 5 minutes. Add red pepper flakes, garam
  masala, and smoked paprika to the pan stir around over heat for 1 minute,
  releasing the flavors of the spices.
• 3 Pour onion apple mixture over meat and carrots in your slow cooker. Pour 1 cup
  of the beef broth into the skillet that the onion was in, pour this liquid in to
  your slow cooker, this will get any spices that may have been left in pan, you
  don’t want to leave any flavor behind! Pour the remaining 2 cups of broth into
  your slow cooker. The liquid should come up near the top of your onions and
  apples but should not cover completely.
• 4 Cook on high for 6-7 hours and on low for 8-9 hours. See notes for instant pot
  and oven cooking methods.

Nutrition Info