Description
Moroccan beef sweet potato stew invites hungry souls into a world of rich, warming spices and tender meat. Fragrant with cumin, cinnamon, and paprika, this hearty dish promises comfort with each savory spoonful you’ll relish.
Ingredients
Scale
Proteins:
- 2.5 pounds (1.13 kilograms) beef stew meat, cut into 1 to 1.5-inch pieces
- 3 tablespoons all-purpose flour
Spices and Seasonings:
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ to ½ teaspoon ground red pepper
Vegetables and Extras:
- 1 pound (454 grams) sweet potatoes, peeled and cut into 1-inch pieces (about 3 cups)
- ½ cup golden or regular raisins
- 1 can (14.5 ounces or 411 grams) diced tomatoes with garlic and onion
For Serving (Optional):
- Hot cooked couscous
- Chopped toasted almonds
- Chopped fresh parsley
Instructions
- Whisk together flour, cumin, cinnamon, salt, and red pepper in the slow cooker, creating a fragrant spice blend.
- Gently toss beef, sweet potatoes, and raisins in the spice mixture, ensuring each piece is evenly coated.
- Pour diced tomatoes over the seasoned ingredients, distributing them across the top of the mixture.
- Secure the slow cooker lid and allow the stew to simmer on HIGH for 4-6 hours or LOW for 8-9 hours until the beef becomes incredibly tender and the sweet potatoes soften.
- Taste and adjust seasoning with additional salt if needed, balancing the complex Moroccan-inspired flavors.
- Prepare a bed of fluffy couscous on serving plates, carefully ladle the rich stew over the grains.
- Garnish with a sprinkle of toasted almonds and fresh chopped parsley, adding texture and a vibrant finishing touch.
- Place beef and diced tomatoes in the Instant Pot, allowing the pressure cooking method to infuse initial flavors.
- Incorporate flour, cumin, cinnamon, salt, red pepper, sweet potatoes, and raisins, stirring thoroughly to distribute spices.
- Seal the Instant Pot lid and pressure cook on High for 25 minutes total, with a quick release between cooking stages.
- Once cooking is complete, let the stew rest briefly to allow flavors to meld.
- Serve atop a bed of couscous, garnishing with crunchy almonds and fresh parsley for a Mediterranean-inspired meal.
Notes
- Swap beef with lamb or plant-based protein like tempeh for varied flavor profiles and dietary preferences.
- Toast spices before adding to intensify their aromatic qualities and deepen the stew’s complexity.
- Reduce cooking liquid slightly if preferring a thicker, more concentrated sauce consistency.
- Customize heat levels by adjusting red pepper quantity or using milder paprika for sensitive palates.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg