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 apricot, halved 2 cups (500 mL) carrot, cut into 1” (2.5 cm) pieces 1 cup (250 mL) parsnip, 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