Slow Cooker Moroccan Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds lean beef, cut into 3/4 inch cubes4 carrots, chopped2 medium onions, chopped 3 cloves garlic, chopped1 tsp yellow curry powder1 tsp garam masala1/4 cup tomato puree24 ounces low sodium beef broth 1 14.5-ounce can chickpeas, drained and rinsed1/2 cup raisins1/2 cup chopped dried apricots2 T chopped cilantro, leaves only1/4 cup toasted slivered almonds
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.
Nutritional Info Amount Per Serving
- Calories: 370.3
- Total Fat: 11.2 g
- Cholesterol: 100.9 mg
- Sodium: 149.8 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 5.7 g
- Protein: 38.8 g
Member Reviews
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EMJAYHAWK
We really enjoyed this. Typical Chef Meg recipe: takes longer to prepare than you expect (lots of chopping!), but tastes great! Garam masala is not something I can buy in my little rural grocery store, so I substituted 1/4 t. each of chili powder, cumin, coriander, and cinnamon. Yummy! - 2/4/12
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INBFLAT
Was very good, but it did need a little more flavor.We added more curry powder and garam masala - for a total of about a tablespoon each, and it that made the difference! I served it over farro, and it was a delicious meal! Also season the meat and veg with a little salt and pepper when sauteing. - 1/24/12
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NORSTAV
My family enjoyed this, even the one child who swears he doesn't like dried apricots. Also, I got started on this late in the day. After sauteeing, I brought vegies & broth up to near boil and then poured into crock pot and cooked on high for almost 2 hours and then added peas & fruits for 1 hour. - 1/4/12
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NGAIBRUCE
I love a good stew! One pot lasts about a week for us. Maybe I''ll try the apricots. I often use a dried cherry mix and raisons along with other ingredients in my stews which usually include either wine or a couple bottles of good, dark stout. The cherries add a very nice flavor. - 12/27/11
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CD13643516
The sweet fruit elements mixed with the spices was beautifully complementary. The recipe was easy to follow and leftovers were equally good. I skipped the cilantro and served it with a side of warmed naan. http://www.mynewlywedcookingadventures.com
/2013/02/chef-meg-galvins-slow-cooker-
moroccan.html - 2/10/13