Easy Slow Cooker Moroccan Beef Stew with Apricots
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat
- 1 large onion, chopped
- 3 carrots, sliced
- 1 cup dried apricots, halved
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked couscous (for serving)
Instructions
- Place the beef stew meat in the bottom of the slow cooker. Add the chopped onion, sliced carrots, halved apricots, and minced garlic on top.
- Pour the diced tomatoes and beef broth over the ingredients.
- Sprinkle the cumin, cinnamon, ginger, paprika, salt, and pepper evenly across the mixture.
- Stir everything gently to combine the spices with the liquids and meat.
- Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
- Serve the stew over cooked couscous and sprinkle with fresh cilantro.
Notes
Taste the broth near the end of cooking and add a pinch more cinnamon if you prefer a sweeter note from the apricots. Leftovers reheat well the next day and the flavors deepen slightly in the fridge. Skip the cilantro if you do not have it on hand.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board