- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 322.2
- Total Fat: 8.7 g
- Cholesterol: 64.6 mg
- Sodium: 409.8 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 4.9 g
- Protein: 31.5 g
Slow Cooker Moroccan Beef Stew... detailed recipeSubmitted by: IAMDESIGNERKT
View the original recipe for Slow Cooker Moroccan Beef Stew
IntroductionRevised the recipe to add oil and beef broth instead of chicken. Revised the recipe to add oil and beef broth instead of chicken.
2 pounds lean beef, round steak cut into 3/4 inch cubes
1 tablespoon Canola oil
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, fat free beef stock
1 14.5-ounce can chickpeas, drained and rinsed
1/4 cup raisins
1/4 cup chopped dried apricots
1/4 cup Corn Starch
1/4 cup COLD Water
2 T chopped cilantro, leaves only
1/4 cup toasted slivered almonds
Salt/Pepper, as needed
Cut the dried apricots with kitchen shears rather than a knife. Do not leave out dried fruit, really adds a ton of flavor.
Place a large saute pan over medium heat. Add a tiny dizzle of canola oil the pan, then add the meat. Sear the meat on all sides, then remove the meat and add to slow cooker or 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, vegetable mixture and stock to the slow cooker. Cook on low for 6 hours, then stir in the chickpeas and chopped fruit. Cook one more hour.
If mixture is not thick enough, mix 1/4 cup corn starch with 1/4 COLD water. Turn slow cooker to high and add slurry into hot stew and continue cooking at least 15 minutes.
(3 hours on HIGH with an additional 1/2 hour after adding beans and dried fruit.)
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.