Moroccan Beef Stew with Couscous in a Slow Cooker
Votes: 1
Time: 8 o'clock
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 7 G., saturated fats 3 G., proteins 39 G., carbohydrates 71 G., fiber 8 G., cholesterol 82 mg, sodium 708 mg, sugar 19 G.
Calories 500, total fat 7 G., saturated fats 3 G., proteins 39 G., carbohydrates 71 G., fiber 8 G., cholesterol 82 mg, sodium 708 mg, sugar 19 G.
Ras el hanout and spicy harissa infuse this beef stew with the magical aromas of Moroccan cuisine. Simmered in a slow cooker for several hours, the meat emerges tender and succulent, just like straight from the oven. Serve with steamed couscous, and you've got the perfect dish for a no-fuss midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 carrots, thinly sliced diagonally
- Half a large celery root, peeled and cut into 2.5 cm pieces (about 2 cups)
- 3/4 cup chopped prunes
- 600 g of beef for stewing
- 1 tbsp Moroccan ras el hanout
- 2 cups lightly salted chicken broth
- 2 tbsp tomato paste
- 1 cup couscous
- 2 tsp harissa + extra for filing
- Fresh cilantro, for serving
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Recipes with similar ingredients: carrot, celery root, prunes, beef, ras el hanout seasoning, bouillon, tomato paste, couscous grain, harissa sauce, cilantro
Cooking the dish according to the recipe:
- In a 6- to 8-quart slow cooker, combine the carrots, celery root, and 1/2 cup of prunes. Combine the beef in a large bowl with ras el hanout, 1 teaspoon of salt, and a few grinds of black pepper. Arrange the beef pieces on top of the vegetables. In a small bowl or measuring cup, combine the chicken broth with the tomato paste and pour over the meat and vegetables. Cover and cook over low heat until the beef is tender, 7-8 hours.
- About 15 minutes before serving, cook the couscous according to package directions.
- Skim off any fat from the surface of the sauce and discard. Add the harissa and season with salt and pepper to taste. Divide the couscous and stew among bowls. Sprinkle with the remaining prunes and cilantro; serve with harissa.
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