Cook's Tip:

To prevent moisture loss which leads to freezer burn, make sure wrapping is airtight, and avoid partially thawing and refreezing.

MOROCCAN BEEF AND SWEET POTATO STEW

 

  • Total Recipe Time: High Setting: 4 to 6 hours; Low Setting: 8 to 9 hours
  • Makes 6 servings

 

 

INGREDIENTS

        1. 2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
        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)

          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 8 to 9 hours or on HIGH 4 to 6 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

 

 


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.
 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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