Wednesday, November 20, 2013

Slow Cooker Beef Tagine

I'm always trying to come up with different slow cooker recipes, and this Moroccan-inspired beef stew has earthy, exotic flavors with the cumin, coriander and turmeric. If you're gone all day, set up in the morning, let cook on Low for 7 to 8 hours and add the raisins within the last hour. 


3 lbs boneless chuck roast, chopped into medium pieces
1 tsp sea salt
½ tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
3 tbsp extra virgin olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 cans chickpeas, 15.5 oz each
1 can diced tomatoes, no salt added, 14.5 oz
1 cup beef stock
2 tbsp tomato paste
1 ½ cups raisins
Fresh parsley, chopped
½ cup sliced almonds

1. Season beef pieces with sea salt, black pepper, cumin, coriander and turmeric. Heat olive oil in a large pan over medium-high heat. Add beef and cook until just browned on all sides.
2. In a slow cooker, layer onion, green bell pepper, chickpeas and tomatoes. Add beef.
3. In a bowl, mix beef stock and tomato paste. Pour into slow cooker over beef and vegetables. Stir well. Cover and cook on High for 4 hours. Remove lid and stir in raisins. Stir well. Cover and cook for 1 more hour.
4. Garnish with sliced almonds and fresh chopped parsley. Serve with couscous.


  1. Hi Kadija!
    This looks great, especially for cold weather! Any tips on selecting beef cuts for slow cooker recipes? Sometimes I end up with deliciously flavoured rubber :(

    1. Sure, I like cuts like chuck, brisket and bottom round. These tougher cuts get very tender when slow cooked. Browning the meat first in a pan adds a richer color and even more flavor to your stew. Good luck!