• Prep Time: 10 mins
  • Cooking Time: 6 hrs
  • Serves: 6

Slow Cooker Moroccan Beef Stew

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 pounds cubed chuck roast, or beef stew cubes
  • 3 tablespoons flour
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon black pepper
  • 3 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/4 teaspoon tumeric
  • 1 yellow onion, coarsley chopped
  • 2 carrots, sliced
  • 4 medium Russet potatoes, peeled and chopped into 1 inch chunks
  • 2 stalks celery, sliced
  • 1 (15 ounce) can diced tomatoes
  • 1 1/2 cups beef broth
  • 1 cup golden raisins
  • 1/4 cup slivered almonds


Roll beef cubes in flour, shake off excess. Heat olive oil in a skillet over medium heat, add floured beef and brown, 5-6 minutes Transfer the beef and drippings to the slow cooker. Add all the remaining ingredients, except the raisins and almonds. Stir to combine, cook 6-8 hours on low, or 4-6 hours on high.
After it has finished cooking, stir in the raisins and almonds and cook for an additional 10 minutes on high. If desired, serve over couscous or brown rice!

Freeze Ahead:
If desired, allow cooked stew to cool completed before storing in an airtight container for up to 2 months.

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