Moroccan Stew for Slow Cooker

ANNE Hasselbrack


This is so very good for how easy it is!


☆☆☆☆☆ 0 votes

30 Min
7 Hr
Slow Cooker Crock Pot


  • 1/3 c
  • 2 lb
    boneless chuck roast
  • 1 c
    dry red wine
  • 1 Tbsp
    curry powder
  • 1 Tbsp
  • 3 Tbsp
    olive oil
  • 1 tsp
  • 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

How to Make Moroccan Stew for Slow Cooker


  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.

Printable Recipe Card

About Moroccan Stew for Slow Cooker

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

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