Slow-Cooker Moroccan Beef and Potato Stew – Recipe!

Comfort food never goes out of style no matter the season and my Moroccan Beef and Potato Stew with warm chunks of meat in a rich earthy tomato sauce cures any seasonal woes, and feels like a big hug at mealtime.

Slow Cooker meals that feed a crowd, or leave plenty of leftovers for another delightful dinner, are easy to prepare and taste so wonderful any time of the year.  Seared pieces of beef chuck that are coated in warming spices like cardamom, cinnamon and cumin begin to create a tasty sauce that heighten the aroma of any kitchen.  This combination of earthy ingredients offers a Moroccan feel to stew and elevates the flavor profile of a classic meal.

Two kinds of potatoes – both sweet and new – create a rustic tomato based sauce that spoons lovely over steamed couscous, another Moroccan favorite.  The entire meal is made in one-pot and can be served directly into bowls for a casual meal that enlightens the senses and truly satisfies.

Ingredients

5 p0unds beef chunk roast, cut into large cubes

1/3 cup + 2 tablespoons all-purpose flour, divided

2 tablespoons salt, divided

1 large white onion, sliced

2 cloves garlic, minced

1 tablespoon cinnamon

2 teaspoons cardamom

2 teaspoons cumin

1 teaspoon black pepper

1 teaspoon smoked paprika

28 ounce can whole tomatoes

14 ounce can whole tomatoes

2 tablespoons tomato paste

1 pound sweet poatoes, peeled and large diced

1 pound new potatoes, quartered

2 cups beef or chicken broth

12 ounces kalamata olives, pitted and drained

couscous for serving, optional

neutral oil for cooking

(Serves 12)

To Prepare:

1. Toss beef chunks in 1/3 cup flour and 1 tablespoon salt.  Add 2 tablespoons oil to slow cooker insert or large pot and place over medium high heat.  After two minutes, add beef in thirds to brown.  Remove with slotted spoon and repeat until all beef is seared.
2. Add onion and garlic to pot, stir scrapping up brown bits from bottom of pot.  Add cinnamon, cardamom, cumin, pepper, paprika and remaining flour and salt.  Cook for 1 minute, stirring occasionally.
3. Add both cans of tomatoes, breaking apart with spoon as you stir.  Add tomato paste and broth, stir.
4. Add olives and seared meat back into pot.  Cover with lid and cook on high for 4 hours (if cooking on stove top, simmer for 2 1/2 hours).
5. Remove lid and stir.  Ladle into bowls over couscous.  Enjoy!