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Moroccan-Spiced Beef Stew with Apricots and Chickpeas
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Large Freezer Bag

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3/4 cup dried apricots, halved
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 4 cups beef broth
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Place the beef stew meat, onion, carrots, garlic, chickpeas, and apricots into a large freezer bag.
  • Add the cumin, cinnamon, paprika, salt, and ginger to the bag.
  • Pour the beef broth into the bag, remove excess air, and seal it flat for freezing.
  • When ready to cook, thaw the bag overnight in the refrigerator.
  • Transfer the contents to the crockpot and cook on low for 8 hours until the beef is tender.
  • Stir the stew, then ladle into bowls and top with fresh cilantro before serving.

Notes

Freeze the stew in portions so you can thaw only what you need. The apricots soften and sweeten the broth during the long cook, so taste before adding extra salt at the end. If the stew seems thick after cooking, stir in a splash of broth to loosen it.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Large Freezer Bag