Moroccan Beef and Sweet Potato Stew

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Let your slow cooker do the work, while your house is filled with the scent of cinnamon, garlic and onions. Serve over couscous for a balanced meal.
  • Total Recipe Time: HIGH 4 to 6 hours or on LOW 8 to 9 hours
  • Makes 6 servings

INGREDIENTS

  1. 2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
  2. 3 tablespoons all-purpose flour
  3. 2 teaspoons ground cumin
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon salt
  6. 1/4 to 1/2 teaspoon ground red pepper
  7. 1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
  8. 1/2 cup regular or golden raisins
  9. 1 can (14-1/2 ounces) diced tomatoes with garlic and onion
  10. Salt
  11. Hot cooked couscous
  12. Chopped toasted almonds (optional)
  13. Chopped fresh parsley (optional)

INSTRUCTIONS FOR MOROCCAN BEEF AND SWEET POTATO STEW

  1. Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 9 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with salt, as desired.
  2. Serve over couscous. Garnish with almonds and parsley, if desired.
  • Test Kitchen Tips
  • For smaller slow cookers, it may be easier to combine ingredients in a separate bowl before adding to slow cooker.

“Recipe/information courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com”,

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