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Recipe: moroccan beef and sweet potato stew

moroccan beef and sweet potato stew recipe image
Moroccan beef and sweet potato stew serving suggestion

moroccan beef and sweet potato stew

Let your slow cooker do the work, while your house is filled with the scent of cinnamon, garlic and onions. Serve over couscous for a balanced meal.

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
  • 1/2 teaspoon ground red pepper
  • 1 pound sweet potatoes, peeled, cut crosswise into 1 inch pieces (about 3 cups)
  • 1 can (14.5 ounces) diced tomatoes with garlic and onion
  • Salt to taste
  • hot cooked couscous
  • TOPPINGS OPTIONAL
  • chopped toasted almonds
  • chopped fresh parsley

Directions

1. 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.

2. Serve over couscous. Garnish with almonds and parsley, if desired.

Test Kitchen Tips: For smaller slow cookers, it may be easier to combine ingredients in a separate bowl before adding to slow cooker.

NUTRITION INFORMATION
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.