Slow Cooker Moroccan Beef Stew
Introduction
Chef Meg turned a member-submitted dish into a slow cooker meal that's easy yet exotic!
Ingredients
2 pounds lean beef, cut into 3/4 inch cubes
4 carrots, chopped
2 medium onions, chopped
3 cloves garlic, chopped
1 tsp yellow curry powder
1 tsp garam masala
1/4 cup tomato puree
24 ounces low sodium beef broth
1 14.5-ounce can chickpeas, drained and rinsed
1/2 cup raisins
1/2 cup chopped dried apricots
2 T chopped cilantro, leaves only
1/4 cup toasted slivered almonds
4 carrots, chopped
2 medium onions, chopped
3 cloves garlic, chopped
1 tsp yellow curry powder
1 tsp garam masala
1/4 cup tomato puree
24 ounces low sodium beef broth
1 14.5-ounce can chickpeas, drained and rinsed
1/2 cup raisins
1/2 cup chopped dried apricots
2 T chopped cilantro, leaves only
1/4 cup toasted slivered almonds
Directions
Pat the meat dry with a paper towel.
Place a large saute pan over medium heat. Add the oil to the hot pan, then add the meat. Sear the meat on all sides, then remove the meat and set aside. While the pan is still hot, add the carrots, garlic, and onions. Saute, stirring occasionally for 5 minutes. Add the spices and tomato sauce and stir to combine. These steps can be done the night before.
Add the beef, vegetables and stock to the slow cooker. Cook on low for 6 hours, then stir in the chickpeas and chopped fruit. Cook one more hour.
Sprinkle on the cilantro and almonds before serving.
Serve with whole-wheat couscous, prepared according to package directions. (Nutrition info not included.)
Makes 8 1-cup servings or 12 2/3-cup servings.
Place a large saute pan over medium heat. Add the oil to the hot pan, then add the meat. Sear the meat on all sides, then remove the meat and set aside. While the pan is still hot, add the carrots, garlic, and onions. Saute, stirring occasionally for 5 minutes. Add the spices and tomato sauce and stir to combine. These steps can be done the night before.
Add the beef, vegetables and stock to the slow cooker. Cook on low for 6 hours, then stir in the chickpeas and chopped fruit. Cook one more hour.
Sprinkle on the cilantro and almonds before serving.
Serve with whole-wheat couscous, prepared according to package directions. (Nutrition info not included.)
Makes 8 1-cup servings or 12 2/3-cup servings.
Number of Servings: 8
