Middle Eastern Beef Stew

• 2 tablespoons extra virgin olive oil, divided
• 1 1/2 lbs lean boneless beef chuck roast, cut into 1 inch pieces
• 1 (14 1/2 ounce) can diced tomatoes, with peppers and onions, undrained
• 1 (8 ounce) can green beans or 6 ounces fresh green beans, trimmed and broken into pieces
• 1 cup onion, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice (or cumin)
• 1 1/2 teaspoons sugar
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Brown half the beef in 2 teaspoons olive oil, and repeat with remaining beef and more oil.
2. Throw beef and the remaining ingredients into crock pot on low for 8 hours or high for 4 hours. My sister didn't have allspice when she made it, so she used cumin, which is fab!

extra virgin olive oil, chuck roast, tomatoes, green beans, onion, ground cinnamon, ground allspice, sugar, garlic, salt, black pepper

Taken from www.food.com/recipe/middle-eastern-beef-stew-417092 (may not work)