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. 

BEEF TAGINE WITH CHICKPEAS AND RAISINS

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.