Crockpot Moroccan Beef Stew
Don’t let the long list of ingredients keep you from trying this aromatic beef stew, which with a little bit of prep, comes together quite quickly. Redolent with Moroccan spices and flavors, this warming stew is the perfect comfort food meal.
Ingredients
- 2 pounds lean beef stew meat cut into cubes (can also use lamb)
Spice Rub
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 tablespoon coriander
- 2 teaspoons turmeric
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne or to taste
- 5 cloves garlic minced
- 2 tablespoons minced fresh ginger
- 2 large onions cut into chunks
- 3 carrots peeled and cut into chunks
- 2 medium eggplants cut into chunks (peel if desired)
- 8 dried apricots (unsweetened, sulfite-free preferred)
- 1 28 ounce can diced tomatoes
- 1 cinnamon stick
- 2 bay leaves
- 4 sprigs fresh rosemary
- 1/2 cup red wine
- 1/2 cup 100% pomegranate juice
- 3 cups cooked whole wheat couscous brown rice or quinoa
- 2 tablespoons pistachios roughly chopped
- 2 tablespoons chopped Italian parsley
Instructions
- Make Spice Rub: in a small bowl, combine olive oil with cumin, coriander, turmeric, salt, cayenne, garlic and ginger, forming into a paste. Spice rub may be made up to 3 days ahead; cover and refrigerate.
- Marinate Beef: place beef cubes into a baking dish. Rub spice mixture into beef cubes, massaging thoroughly. Cover; refrigerate for at least 8 hours (preferably overnight) to allow flavors to blend.
- Assembly and Cooking: About 6 hours before serving, place onions, carrots, eggplant, apricots, tomatoes, bay leaves, cinnamon stick, bay leaves and rosemary in crockpot. Top with beef cubes. Add wine and pomegranate juice. Cover; cook on High setting for 1 hour, reduce heat to Low setting for about 5 hours or until beef is very tender. Remove cinnamon sticks, bay leaves and rosemary sprigs.
- Before Serving: toss couscous, brown rice or quinoa with chopped pistachios and fresh chopped parsley.
Notes
Make Ahead and Storage Tips: Stew may be prepared up to 3 days ahead. Reheat in crockpot on Low setting for 30 to 40 minutes or until heated through. (Or reheat in the oven at 325 degrees for about 20 minutes.) This dish may be frozen for up to 4 months.
For a thicker gravy, carefully place about 1/3 of the veggies and gravy into a blender or food processor. (or use a hand blender) Process on low speed or “pulse” until gravy has a slightly chunky consistency. (Puree in batches if needed.) Pour gravy over stew, combining with remaining beef and vegetable mixture.
Like more heat? Toss in a few small dried chillies (such as Turkish) with the vegetables.
