The cooler weather means it's a great time to break out the crock pot.
The Kentucky Beef Council is here to show us their twist on classic comfort food with a Moroccan Beef and Sweet Potato Stew.
Moroccan Beef and Sweet Potato Stew
Total recipe time:
High Setting: 4 to 6 hours;
Low Setting: 8 to 9 hours
Makes 6 servingsIngredients
2-1/2 pounds beef for stew, 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
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. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. 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.) Season with salt, as desired. *For smaller slow cookers, it may be easier to combine ingredients in a separate bowl before adding to slow cooker.
2. Serve over couscous. Garnish with almonds and parsley, if desired.
Recipe courtesy The Beef Checkoff
For Delicious and Nutritious Beef Dishes go to www.kybeef.com or www.BeefItsWhatsForDinner.com
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