MOROCCAN BEEF AND SWEET POTATO STEW

  • Total Recipe Time: LOW 6 to 8 hours
  • Makes 6 servings
Moroccan Beef and Sweet Potato Stew

INSTRUCTIONS FOR MOROCCAN BEEF AND SWEET POTATO STEW

  1. Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on LOW 6 to 8 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with salt, as desired.
  2. Serve over couscous. Garnish with almonds and parsley, if desired.
  • Test Kitchen Tips
  • For smaller slow cookers, it may be easier to combine ingredients in a separate bowl before adding to slow cooker.
 
 
 

INGREDIENTS

  1. 2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces Find our tender stew meat here.
  2. 3 tablespoons all-purpose flour
  3. 2 teaspoons ground cumin
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon salt
  6. 1/4 to 1/2 teaspoon ground red pepper
  7. 1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
  8. 1/2 cup regular or golden raisins
  9. 1 can (14-1/2 ounces) diced tomatoes with garlic and onion
  10. Salt
  11. Hot cooked couscous
  12. Chopped toasted almonds (optional)
  13. Chopped fresh parsley (optional)

NUTRITIONAL INFORMATION FOR MOROCCAN BEEF AND SWEET POTATO STEW

Nutrition information per serving: 300 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 65 mg cholesterol; 811 mg sodium; 32 g carbohydrate; 3.8 g fiber; 26 g protein; 3.6 mg niacin; 0.4 mg vitamin B6; 2 mcg vitamin B12; 4.6 mg iron; 17.8 mcg selenium; 5.4 mg zinc.
This recipe is an excellent source of protein, vitaminB6, vitaminB12, iron, selenium and zinc; and a good source of fiber and niacin.

Recipe/photo/information courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

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