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
Hot cooked couscous
Chopped toasted almonds (optional)
Chopped fresh parsley (optional)
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