Moroccan Beef & Sweet Potato Stew (1 comment) Crockpot
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- 2-1/2 lbs. beef for stew, cut into 1 to 1-1/2-inch pieces
- 1 tsp. ground cumin
- 1/2 tsp. ground cinnamom
- 1/8-1/4 tsp. ground red pepper
- 2 Tbsp. vegetable oil
- 1/2 tsp. salt
- 1 can (14-1/2 oz.) diced tomatoes with garlic and onion
- 1 lb. sweet potatoes, peeled, cut into 1-inch chunks (about 3 cups)
- 1/2 cup regular or golden raisins
- hot cooked couscous
- chopped, toasted almonds (optional)
- chopped, fresh parsley (optional)
Combine cumin, cinnamon and red pepper. Lightly coat beef with seasoning mixture. Heat 1 Tbsp. oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 Tbsp. oil as needed. Pour off drippings. Return beef to stockpot; season with 1/2 tsp. 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.
Serve over couscous. Garnish with almonds and parsley, if desired.
Slow Cooker Variation: Omit vegetable oil. Increase cumin to 2 tsp., cinnamon to 1 tsp., salt to 1 tsp. and red pepper to 1/4 to 1/2 tsp.. Combine 3 Tbsp. all-purpose flour with 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.)
Nutrition information per serving: 324 calories; 12 g fat (4 g saturated fat; 3 g monounsaturated fat); 65 mg cholesterol; 616 mg sodium; 28 g carbohydrate; 3.4 g fiber; 25 g protein; 3.4 mg niacin; 0.4 mg vitamin B6; 2.0 mcg vitamin B12; 4.2 mg iron; 16.5 mcg selenium; 5.3 mg zinc.