I finally got around to making this recipe…even though it was on last month’s meal plan. It turned out pretty good, although I think I over cooked the beef, even though I cooked it for less time than it calls for. The meal worked out well for Seth’s low carb diet, too. He ate the meat and veggies and I added rice to mine. It has an interesting flavor since it has both cinnamon and cumin in it. I used mixed frozen veggies (broccoli, cauliflower and carrots) instead of the green beans since Seth hates them.
I think I originally got the recipe from a Family Circle magazine.
Here’s a pic of Haddie’s plate, looks the same as the regular servings. Unfortunately she wasn’t the biggest fan of it. Which kinda stinks since its actually a dairy free meal.
Makes: 6 Servings
1 3/4 lbs beef round, cut into 1 1/2 in cubes
1/4 tsp salt
1/4 tsp black pepper
2 T vegetable oil
1 large onion, peeled and sliced
3/4 tsp ground cumin
3/4 tsp ground ginger
2 cinnamon sticks
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) beef broth
1/2 lb green beans, cut into 1 in pieces
2 c shredded carrots
3 c cooked whole-wheat couscous
1. Heat oven to 350 F.
2. Season beef with half of the salt and pepper. Heat 1 T oil in large skillet over medium-high heat. Brown beef for 3 min, turn and brown for another 3 min. Remove to plate and reserve. Add remaining T oil and the onion. Cook for 3 min. Stir in cumin, ginger, cinnamon, tomatoes, broth and rest of salt and pepper. Bring to a simmer over high heat and stir in the beef.
3. Transfer to a casserole dish. Cover and bake at 350 for 1.5 hrs.
4. Bring medium-size pot of water to boil. Add green beans and cook 3 min, until crisp-tender. Drain and rinse in cold water. Set aside.
5. After 1.5 hrs, stir the green beans and shredded carrots into the casserole. Cover and bake an additional 30 min. Serve with couscous.