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Moroccan Spiced Beef Potato Stew with Apricots
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup dried apricots, halved
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 4 cups beef broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides for about 5 minutes. Season with salt and pepper while browning.
  • Transfer the browned beef to the slow cooker. Add the diced onion, minced garlic, potato cubes, and halved apricots.
  • Sprinkle the cumin, cinnamon, ginger, and paprika over the ingredients in the slow cooker. Pour in the beef broth and stir gently to combine everything.
  • Cover and cook on low for 8 hours or until the beef is fork-tender and the potatoes are soft.
  • Taste and adjust salt and pepper if needed. Ladle into bowls and top with chopped cilantro before serving.

Notes

Brown the beef first for deeper flavor, but if you are short on time you can skip this step and add the raw beef straight to the slow cooker. The apricots soften completely during the long cook, so no need to chop them smaller. Leftovers reheat well the next day and the spices taste even more blended after sitting overnight.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Large Skillet