This slow cooked Moroccan beef stew is a rich, hearty and aromatic meal perfect for cool winter nights. Packed with spices, tomato flavour and vegie goodness, this is a stew you won’t tire of.
Course Dinner
Cuisine Moroccan
Keyword moroccan beef stew, slow cooker beef stew
Prep Time 15minutes
Cook Time 8hours
Total Time 8hours15minutes
Servings 4people
Calories 286kcal
Author Kim
Ingredients
500grams/ 1.1 lb. Beef, chopped into 1 cm pieces
1medium Onion, diced
I medium Parsnip, chopped small
½cupCelery, chopped
4medium Button mushrooms, chopped small
1tablespoonCrushed garlic
2tablespoonsTomato Paste
445grams/ 15.7 oz. Tinned Chopped Tomatoes
2teaspoons black pepper
2teaspoonssalt
2teaspoonsground ginger
2teaspooncinnamon
1teaspoonturmeric
1/2teaspooncardamom
½teaspoonGround Paprika
1/4teaspooncloves
1/4teaspoonnutmeg
1/4cupWater
2cupsPearl Cous Cous
Instructions
Brown the chopped up beef. I have mine cut up fairly small as I find it seems to go further. I brown the beef in my slow cooker, but if yours can’t do this, brown the beef off in a frypan first
Add the spices and mix in well.
Add the veges and stir in
Add the garlic, tomato paste, and tin tomatoes. Stir to combine.
Add the water – about ¼ of a cup. Remember there will still be juices that come out of the meat and the other liquids will thin out as they heat, so better to no add too much additional liquid aside from the ¼.
Set to cook on low for 8 hours.
Once stew is cooked, make the cous cous. Add the 2 cups of cous cous to 1 ½ cups of water and bring to the boil. Taste test before taking off the heat to ensure it is cooked to your liking
Notes
In leiu of the all the spices listed above, you could just try using 3 tablespoons of Moroccan seasoning if that is all you have on hand – for example, sometimes I use the masterfoods Moroccan seasoning when I don’t feel like measuring out all the spices. BUT, I have to say that doing the spices from scratch, does make for a much tastier, richer dish!
This stew freezes perfectly so if you are making ahead, divide up into portions and store in the freezer for up to 8 weeks.