Slow Cooker Beef with Sweet Potato, Leek, and Mild Tahini Lemon Cumin Sauce

Instructions

1. 1

   1. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and brown the beef in batches for 4-5 minutes, until nicely colored. Transfer it to the slow cooker.

2. 2

   2. In the same skillet, add the remaining tablespoon of olive oil, the onion, leek, and garlic. Cook for 3 minutes until slightly softened. Add the cumin, sweet paprika, cinnamon, salt, and black pepper, stirring for 30 seconds to bloom the spices.

3. 3

   3. Transfer the vegetable mixture to the slow cooker. Add the sweet potato and beef broth. Stir gently to distribute everything evenly.

4. 4

   4. Cover and cook on low for 6 hours, until the beef is very tender and the sweet potato is cooked through but still holding its shape. If you prefer oven cooking instead of a slow cooker, use a covered oven-safe pot at 160°F / 70°C for about 3 1/2 to 4 hours.

5. 5

   5. When 10 minutes remain, whisk together the tahini, lemon juice, and water in a bowl until smooth and creamy, with no lumps.

6. 6

   6. Uncover the slow cooker, add the tahini-lemon sauce, and stir carefully to combine it with the cooking juices. Cook 10 minutes more on high so the sauce warms through and blends well.

7. 7

   7. Adjust salt and pepper if needed. Serve the beef with sweet potato and leek, finishing with fresh parsley and lemon zest on top.