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Sunday Supper: Morocan Beef and Sweet Potato Stew

  • January 4, 2014 - 2:00 PM

Moroccan beef and sweet potato stew

Serves 6.

Note: This will provide a fragrant reminder of the meal to come, with the scent of cinnamon, garlic and onions. For smaller slow cookers, it may be easier to combine ingredients in a separate bowl before adding to the slow cooker. This could also be made in a Dutch oven. From the National Cattlemen’s Beef Association.

• 3 tbsp. flour

• 2 tsp. ground cumin

• 1 tsp. ground cinnamon

• 1 tsp. salt

• 1/4 to 1/2 tsp. ground red pepper

2 1/2 lb. beef stew meat, cut into 1 to 1 1/2 -in. pieces

1 lb. sweet potatoes, peeled, cut into 1-in. pieces (about 3 c.)

• 1/2 c. regular or golden raisins

1 (14 1/2 -oz.) can diced tomatoes with garlic and onion

• Salt

• Hot cooked couscous

Chopped toasted almonds, optional

Chopped fresh parsley, optional

Directions

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.

© 2014 Star Tribune