In a large bowl, mix together all spices. Put beef cubes in a freezer bag. Remove as much air as possible from bag and seal. Fill a second freezer bag in this order: apricots, then onions. Remove as much air as possible from the bag and seal. In a third large freezer bag, fill with: green beans, parsnips, squash, then carrots. Remove as much air as possible from the bag and seal. Mark the recipe name and date on each bag with a permanent marker. Indicate “1/3” on the first bag containing the beef, “2/3” on the second bag containing the apricots and onions, and “3/3” on the third bag containing the vegetables. Place in freezer. Thaw beef in refrigerator, then brown the cubes in an oiled pan. Cook all other ingredients right out of the freezer. Open bag 2/3 and let the onions fall to the bottom of your slow cooker. Add can of diced tomatoes, then the apricots. Top with bag 3/3, ensuring vegetables fall in the right order. Add stock and beef cubes. Cover slow cooker and cook at low heat (minimum temperature of 65°C (32°F)) for 7 hours. Garnish with almonds and fresh coriander, if you wish. Serve with rice or couscous.

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2 1/2 cups (625 mL) large red onion, cut into 1” (2.5 cm) pieces 2 1/5 lb (1 kg) boneless blade inside roast, cut into 2” (5 cm) cubes 1 cup (250 mL) dried apricots, halved 2 cups (500 mL) carrots, cut into 1” (2.5 cm) pieces 1 cup (250 mL) parsnips, cut into 1” (2.5 cm) pieces 3 cups (750 mL) butternut squash, cut into 1” (2.5 cm) pieces 4 cups (1 L) green beans, in pieces 1 Tbsp. (15 mL) ground coriander 1 Tbsp. (15 mL) ground cumin 1 tsp. (5 mL) ground cinnamon 1 tsp. (5 mL) ground ginger roasted almond slivers, to taste chopped fresh coriander to taste