LOUISVILLE, Ky. (WDRB) -- Cold weather is setting in, and that means hearty meals from the crock pot are a great option. The Kentucky Beef Council's Caitlin Swartz shares a tasty recipe with a blend of spices in a Moroccan Beef stew.
Moroccan Beef and Sweet Potato Stew
Total Recipe Time: High Setting: 4 to 6 hours; Low Setting: 8 to 9 hours
Makes 6 servings
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
Hot cooked couscous
Chopped toasted almonds (optional)
Chopped fresh parsley (optional)
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.
Serve over couscous. Garnish with almonds and parsley, if desired.
Test Kitchen Tips
For smaller slow cookers, it may be easier to combine ingredients in a separate bowl before adding to slow cooker.
For Delicious and Nutritious Beef Dishes go to www.kybeef.com