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

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

Salt

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.