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Moroccan Beef and Sweet Potato Stew

Recipe

Nutritional Info

Cook's Notes

Reviews (4)

Total recipe time: High Setting: 4 to 6 hours; Low Setting: 8 to 9 hours Makes 6 servings

Ingredients

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

Instructions

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 LOW 8 to 9 hours or on HIGH 4 to 6 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with salt, as desired.
Serve over couscous. Garnish with almonds and parsley, if desired.

Nutritional Information Per Serving

Nutrition information per serving: 300 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 65 mg cholesterol; 811 mg sodium; 32 g carbohydrate; 3.8 g fiber; 26 g protein; 3.6 mg niacin; 0.4 mg vitamin B₆; 2 mcg vitamin B₁₂; 4.6 mg iron; 17.8 mcg selenium; 5.4 mg zinc.

This recipe is an excellent source of protein, vitaminB₆, vitaminB₁₂, iron, selenium and zinc; and a good source of fiber and niacin.

Cook's Notes

Recipe can be prepared on the stovetop. Omit flour. Decrease cumin to 1 teaspoon, cinnamon to 1/2 teaspoon, salt to 1/2 teaspoon and red pepper to 1/8 to 1/4 teaspoon. Combine seasonings. Lightly coat beef with seasoning mixture. Heat 1 tablespoon vegetable oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding vegetable oil as needed. Pour off drippings. Return beef to stockpot; season with 1/2 teaspoon salt. Stir in tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. Add sweet potatoes and raisins. Bring to a boil; reduce heat and continue simmering, covered, 30 to 45 minutes or until beef and potatoes are fork-tender. Season with salt, as desired.

Reviews

	Reviewed by Anonymous on 4/12/12 My husband doesn't like raisins, but he didn't even notice them in this dish. He was so consumed with the fork-tender beef, couscous and almonds! Great flavor and texture in this recipe. Sometimes slow cooker recipes are too mushy!

	Reviewed by Anonymous on 3/16/11 This is a nice change from other slow cooking recipes. I made this in my dutch oven and it was delicious! In place of couscous, I served the stew with basmati rice and salad. A new favorite to add to my list!

	Reviewed by Anonymous on 2/16/11 What a delicious crock pot star! Hearty and surprisingly different than ordinary stew. I'm definately keeping this recipe.