Chef Meg Galvin's Slow-Cooker Moroccan Beef Stew

My friend for the past 16+ years, Jessica, passed on this reliable recipe that she makes quite often because it is one of her and her husband’s favorites for the slow-cooker. I’ve had this recipe from her for a couple months now but here in my small town we didn’t have much access to one of the integral spices in the recipe, garam masala. I later found someone created a substitute for this spice (which I included in the ingredients list below) but thankfully Jessica gifted me some wonderful ethnic spices for the holidays, including the garam masala.

©EverydayCookingAdventures 2013

My only knowledge of Morocco comes from two sources: a friend, Fatima, whose family is from there, and Disney’s Epcot. But, I have always felt drawn to visiting Morocco and hope to someday get the chance. I love the idea of the large markets full of spices, the extremely ancient history, and the colorful pottery. Since I am probably not going to make it there anytime too soon, at least I can try to immerse myself in some of the flavors of its’ food. So this morning I put this recipe altogether in about 20 minutes, went to town for errands and came back just as it was ready for the chickpeas and raisins to be added for that last hour. I omitted the apricots because I didn’t have any. I also just about halved the recipe (which still ended up giving us at least another day(s) of leftovers) so I used 1 lb. beef, 1 onion, 2 garlic cloves etc. I still used all 4 carrots because I love stewed carrots. I wasn’t sure exactly what tomato puree was so I used tomato sauce.

Jessica makes this stew the night before so they can bring it to lunch for work the next day, which is great for the busier cook. I served mine with naan bread, bought from the grocery store, that I sprinkled with cheese (feta & parmesan) and warmed in a 400ºF oven on a baking sheet for 4 minutes. I loved how the sweet raisins accompanied the spicier onions and, well spices! The dish was quite tasty and I see why she makes it so often. We too will making this again and next time I’ll add the apricots because I really liked the juxtaposition of the sweet and spicy elements. Here’s my Moroccan stew:

Slow-Cooker Moroccan Beef Stew ©EverydayCookingAdventures 2013

Slow Cooker Moroccan Beef Stew

By: Chef Meg Galvin

Ingredients

2 pounds lean beef, cut into 3/4 inch cubes
4 carrots, chopped
2 medium onions, chopped
3 cloves garlic, chopped
1 tsp yellow curry powder
1 tsp garam masala (Substitute: 1/4 tsp each of chili powder, cumin, coriander, & cinnamon)
1/4 cup tomato puree
24 ounces low sodium beef broth
1 14.5-ounce can chickpeas, drained and rinsed
1/2 cup raisins
1/2 cup chopped dried apricots
2 T chopped cilantro, leaves only
1/4 cup toasted slivered almonds

Directions

1. Pat the meat dry with a paper towel. Place a large saute pan over medium heat. Add the oil to the hot pan, then add the meat. Sear the meat on all sides, then remove the meat and set aside.

2. While the pan is still hot, add the carrots, garlic, and onions. Saute, stirring occasionally for 5 minutes. Add the spices and tomato sauce and stir to combine.

DO AHEAD TIP: Steps 1 & 2 can be done the night before. OR Continue On…

3. Add the beef, vegetables and stock to the slow cooker. Cook on low for 6 hours, then stir in the chickpeas and chopped fruit. Cook 1 more hour.

4. Sprinkle on the cilantro and almonds before serving. Serve with couscous, prepared according to package directions.