Description
This slow-cooked Moroccan Beef and Sweet Potato Stew is a hearty, aromatic dish infused with warm spices like cinnamon and cumin. The combination of tender beef, sweet potatoes, and raisins creates a comforting, flavorful meal. Serve over couscous and top with toasted almonds and fresh parsley for an authentic touch.
Ingredients
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2 1/2 lbs beef stew meat, cut into 1 to 1 1/2-inch pieces
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3 tbsp all-purpose flour
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2 tsp ground cumin
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1 tsp ground cinnamon
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1 tsp salt
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1/4 to 1/2 tsp ground red pepper
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1 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
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1/2 cup golden or regular raisins
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1 can (14.5 oz) diced tomatoes with garlic and onion
For serving (optional):
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Hot cooked couscous
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Chopped toasted almonds
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Chopped fresh parsley
Instructions
Slow Cooker Method:
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In a 3 ½ to 5 ½-quart slow cooker, combine flour, cumin, cinnamon, salt, and red pepper.
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Add beef, sweet potatoes, and raisins. Toss to coat evenly.
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Pour diced tomatoes over the top.
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Cover and cook on HIGH for 4-6 hours or LOW for 8-9 hours until the beef and potatoes are fork-tender.
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Season with additional salt if needed.
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Serve over couscous, garnished with almonds and parsley.
Pressure Cooker/Instant Pot Method:
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Place beef and diced tomatoes in the Instant Pot. Close the lid and set to High Pressure for 15 minutes. Perform a quick release.
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Add flour, cumin, cinnamon, salt, red pepper, sweet potatoes, and raisins. Stir well.
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Close the lid and set to High Pressure for 10 more minutes. Perform another quick release.
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Serve over couscous, garnished with almonds and parsley.
Notes
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For a lower-sodium version, use no-salt-added diced tomatoes.
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If using a smaller slow cooker, mix the ingredients in a separate bowl before adding them in.
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Cooking times may vary based on altitude.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg