Moroccan Stew for Slow Cooker

ANNE Hasselbrack

By
@BizzyFoodie

This is so very good for how easy it is!


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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Cut 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.
2Transfer 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.
3Serving suggestions: Over couscous, add chickpeas, naan bread on the side.

About this Recipe

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