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.
