Moroccan Beef and Sweet Potato Stew for the Slow Cooker

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♼ Recipe origin is unknown. Moroccan beef and sweet potato stew for the slow cooker recipe, recipe Rating: 4.9
Number of votes:128

You’ll be blown away by the flavor in this stew. Dried fruit, exotic spices and veggies all play their parts.

Ready in: 1 hour 50 mins

Ingredients

Serves: 6

• 1 tablespoon vegetable oil
• 1 pound beef stew meat
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped dried apricots
• 1/4 cup golden seedless raisins
• 2 sweet potatoes, peeled and cut into 3/4-inch chunks
• 1 1/2 cups chicken broth
• 1 (15 ounce) can chickpeas, drained and rinsed

Preparation method

Prep: 10 mins | Cook: 1 hour 40 mins

1. Brown beef in hot oil in skillet over medium-high heat, about 5 minutes per batch. Transfer beef to a 6-quart slow cooker, then cook onion in remaining oil in skillet for about 5 minutes.

2. Add spices to onion in skillet and saute briefly, then transfer to slow cooker with the beef. Add fruit, potatoes, the browned beef, and the beef broth.

3. Cover and cook on LOW for 7 1/2 hours, then add chickpeas and cook for 30 minutes more.Alternate Method

Cook stew on HIGH for 4 hours, adding chickpeas after 3 1/2 hours.