Slow Cooker Persian Beef Stew

Ingredients:

1 1/2 to 2 lbs beef stew meat
1 tbsp cooking oil
3 leeks, cut into 1 inch pieces
1 large onion, chopped
1/2 cup dry yellow split peas
2 bay leaves
4 cloves garlic, sliced
1 tsp dried oregano, crushed
1 1/2 tsp ground cumin
1/4 tsp black pepper
3 cups chicken broth
1/3 cup raisins
2 tbsp lemon juice
3 cups hot cooked rice

Directions:

1. Trim fat from meat and cut into 1 inch cubes. In a large skillet brown meat, half at a time in hot oil. Drain fat.

2. Transfer meat to a 3 1/2, 4 or 5 quart slow cooker. Stir in leeks, onion, split peas, bay leaves, garlic, dried oregano, cumin and pepper. Pour chicken broth over all.

3. Cover and cook on LOW 8 ton 10 hours or HIGH for 4 to 5 hours. If using low setting, after end of cooking time turn to HIGH setting. Stir raisins into meat mixture. Cover and cook for 10 minutes more. Discard bay leaves. Stir in lemon juice.

4. To serve, divide the hot rice among 6 shallow bowls. Spoon the meat mixture over rice.

Makes 6 Servings