Healthy Eating: Moroccan beef and sweet potato stew in a slow cooker
October 2, 2016
Moroccan beef and sweet potato stew in a slow cooker
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
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1 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
1/2 cup regular or golden raisins
1 can (14-1/2 ounces) diced tomatoes with garlic and onion
Hot cooked couscous
Combine flour, cumin, cinnamon, salt and red pepper in six-quart slow cooker. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on high 4 to 6 hours or on low 8 to 9 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with salt, as desired. Serve over couscous.
Recipe courtesy of the National Cattlemen's Beef Association.