Moroccan Spiced Beef Stew with Cinnamon
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cubed
- 1 large onion, diced
- 3 carrots, sliced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1/2 cup pitted green olives
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Place the beef stew meat in the slow cooker. Add the diced onion, sliced carrots, and minced garlic on top.
- Sprinkle the cumin, cinnamon, ginger, paprika, and turmeric over the meat and vegetables. Stir to coat everything evenly.
- Pour the diced tomatoes and beef broth into the slow cooker. Add salt and pepper to taste.
- Stir in the green olives. Cover and cook on low for 8 hours until the beef is fork-tender.
- Taste and adjust salt or pepper if needed. Ladle into bowls and sprinkle with fresh parsley before serving.
Notes
The green olives add a briny contrast that pairs well with the cinnamon, so taste the broth near the end of cooking before adding extra salt. If the stew seems too thin for your liking, remove the lid for the final hour to let some liquid evaporate. Leftovers reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Moroccan
Equipment: Slow Cooker, Knife, Cutting Board