Slow Cooker Pomegranate Cinnamon Beef with Glazed Carrots

Name: Slow Cooker Pomegranate Cinnamon Beef with Glazed Carrots
Prep time: 25 min
Cook time: 420 min
Total time: 445 min
Yield: 6
Cuisine: Fusión mediterránea
Ingredients: 2.2 lb beef chuck, cubed; 14 oz carrots; 1 1/2 cups yellow onion; 5 cloves garlic; 2 tbsp tomato paste; 3 tbsp pomegranate molasses; 1 1/2 cups beef broth; 2 tbsp olive oil; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp smoked paprika; 1 1/4 tsp salt; 1 tsp black pepper; 1 leaf bay leaf; 1 tbsp honey; 1 tbsp red wine vinegar; 1 1/2 cups cooked chickpeas; 1/4 cup fresh parsley; 2 tbsp fresh mint; 1/2 cup pomegranate seeds

An original slow cooker stew featuring beef simmered gently in an aromatic pomegranate, tomato, and cinnamon sauce with tender carrots and a fresh herb finish. Deep, slightly fruity flavor and true comfort-food appeal.

25 minPrep

420 minCook

445 minTotal

6Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

1000 g beef chuck, cubed (1.5-2 in)
400 g carrots (peladas and en trozos large)
180 g yellow onion (en pluma fina)
15 g garlic (chopped)
30 g tomato paste
45 ml pomegranate molasses
360 ml beef broth
30 ml olive oil
2 g ground cinnamon
2 g ground cumin
2 g smoked paprika
8 g salt (or to taste)
2 g black pepper (freshly ground)
1 unit bay leaf
15 ml honey
15 ml red wine vinegar
240 g cooked chickpeas (escurridos)
10 g fresh parsley (chopped)
5 g fresh mint (chopped)
80 g pomegranate seeds (for terminar)

Nutrition facts

per serving

432 kcal

Calories

38 g

Protein

23 g

Carbs

20 g

Fat

5 g

Fiber

18 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. For deeper flavor, preheat a large skillet over medium-high heat for 2 minutes, add the olive oil, and brown the beef in batches for 6-8 minutes total until well colored. If preferred, you may skip this step and place the beef directly into the slow cooker.
2
2. Add the onion, garlic, tomato paste, pomegranate molasses, beef broth, cinnamon, cumin, smoked paprika, salt, black pepper, bay leaf, honey, and red wine vinegar to the slow cooker. Stir well to combine.
3
3. Add the beef and carrots, stirring so everything is well coated in the sauce.
4
4. Cover and cook on LOW for 7 hours, or until the beef is very tender. If your model allows temperature guidance, maintain a gentle cooking environment of about 90-95 °C / 195-203 °F inside the cooker.
5
5. Uncover, remove the bay leaf, and add the cooked chickpeas. Stir gently, cover again, and cook for 25 more minutes on HIGH to heat the chickpeas through, approximately 100-105 °C / 212-221 °F at a gentle internal simmer.
6
6. Taste and adjust with more salt or black pepper if needed. Turn off the slow cooker and let rest for 5 minutes.
7
7. Serve the tender beef with its sauce, carrots, and chickpeas. Finish with fresh parsley, fresh mint, and pomegranate seeds on top.

Chef tips

For a thicker sauce, mash 2 ladles of chickpeas and sauce lightly and stir them back into the cooker at the end. Pomegranate molasses adds both tang and sweetness; do not confuse it with sugary pomegranate syrup.

Substitutions

You can use beef brisket or pork shoulder instead of chuck, adjusting salt to taste. If you do not have fresh mint, use only parsley. Honey can be replaced with maple syrup for a different flavor profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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