Name: Slow-Cooker Moroccan Beef Stew with Couscous
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT8H0M0.000S
Yield: 4 servings
Cuisine: african
Ingredients: 3 carrots, thinly sliced on an angle; 1/2 large celery root, peeled and cut into 1-inch chunks (about 2 cups); 3/4 cup pitted prunes, chopped; 1 1/4 pounds beef stew meat; 1 tablespoon ras el hanout (Moroccan seasoning); Kosher salt and freshly ground pepper; 2 cups low-sodium chicken broth; 2 tablespoons tomato paste; 1 cup couscous; 2 teaspoons harissa paste, plus more for serving; Fresh cilantro, for topping

Directions

Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
About 15 minutes before serving, cook the couscous as the label directs.
Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

Photograph by Ryan Dausch

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Slow-Cooker Moroccan Beef Stew with Couscous

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