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Moroccan Beef and Sweet Potato Stew

Moroccan Beef and Sweet Potato Stew

Let your slow cooker do the work, while your house is filled with the scent of cinnamon, garlic and onions. Serve over couscous for a balanced meal.

Ingredients

  • 2 1/2 pounds beef stew meat, cut into1 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 into1-inch pieces (about 3 cups)
  • 1/2 cup regular or golden raisins
  • 1 can (14-1/2 ounces) diced tomatoeswith garlic and onion
  • Salt
  • Hot cooked couscous
  • Chopped toasted almonds (optional)
  • Chopped fresh parsley (optional)

Instructions

  1. Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker.
  2. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top.
  3. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 6 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.)
  4. Season with salt, as desired.
  5. Serve over couscous. Garnish with almonds and parsley, if desired.

Total Recipe Time: High Setting: 4 to 6 hr; Low Setting: 8 to 9 hr
Makes 6 servings.

For smaller slow cookers, it may be easier to combine ingredients in a separate bowl before adding to slow cooker.

Nutrition information per serving: 300 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 65 mg cholesterol; 811 mg sodium; 32 g carbohydrate; 3.8 g fiber; 26 g protein; 3.6 mg niacin; 0.4 mg vitamin B6; 2 mcg vitamin B12; 4.6 mg iron; 17.8 mcg selenium; 5.4 mg zinc

Recipe and photo credit: Cattlemen's Beef Board




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