Crockpot Moroccan Spiced Beef Stew with Carrots, Chickpeas, and Cauliflower
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 pound beef stew meat
- 4 large carrots, peeled and sliced into rounds
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 medium head cauliflower, cut into florets
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons ras el hanout
- 1 (14 oz) can diced tomatoes
- 3 cups beef broth
- Salt and black pepper to taste
- Fresh cilantro, chopped, for serving
Instructions
- Place the beef stew meat in the bottom of the crockpot.
- Add the sliced carrots, drained chickpeas, cauliflower florets, diced onion, and minced garlic on top of the beef.
- Sprinkle the ras el hanout over the ingredients, then pour in the diced tomatoes and beef broth.
- Season with salt and black pepper, then stir gently to combine everything.
- Cover and cook on low for 7 to 8 hours until the beef is tender and the vegetables are soft.
- Ladle the stew into bowls and top with chopped cilantro before serving.
Notes
If the broth seems thin at the end, mash a few chickpeas against the side of the pot to thicken it naturally. Ras el hanout works best here, but a quick mix of cumin, cinnamon, and paprika can stand in if needed. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board