Slow-Cooker Moroccan Beef Stew with Couscous
- Level: Intermediate
- Total: 8 hr
- Active: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 82 milligrams
- Sodium
- 708 milligrams
- Carbohydrates
- 71 grams
- Dietary Fiber
- 8 grams
- Protein
- 39 grams
- Sugar
- 19 grams
- Level: Intermediate
- Total: 8 hr
- Active: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 82 milligrams
- Sodium
- 708 milligrams
- Carbohydrates
- 71 grams
- Dietary Fiber
- 8 grams
- Protein
- 39 grams
- Sugar
- 19 grams
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.
