Moroccan Stew for Slow Cooker

ANNE Hasselbrack

By
@BizzyFoodie

This is so very good for how easy it is!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

7 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1/3 c
flour
2 lb
boneless chuck roast
1 c
dry red wine
1 Tbsp
curry powder
1 Tbsp
paprika
3 Tbsp
olive oil
1 tsp
salt
2 can(s)
14.5 oz each beef broth
1 tsp
ground cumin
2 c
chopped white onion
1 tsp
ground corriander
1 can(s)
14.5 oz diced tomatoes (undrained)
1/2 tsp
cayenne pepper
1 1/2 c
golden raisins

Directions Step-By-Step

1
Cut meat into 1 inch cubes. Heat the oil in a large skillet. Place flour into a large plastic bag, and toss the meat in the flour to coat evenly. Fry in the oil until the outside is browned. Does not need to be fully cooked.
2
Transfer to 5 qt. slow cooker, and stir in broth, onions, tomatoes, wine and seasonings. Cover and cook on low 7—8 hours. During last 30 minutes, stir in the raisins.
3
Serving suggestions: Over couscous, add chickpeas, naan bread on the side.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Moroccan
Hashtag: #stew