Slow Cooker Moroccan Beef Stew
- Posted in BeFIT Approved Recipes
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
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
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. 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. These steps can be done the night before.
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 one more hour.
Sprinkle on the cilantro and almonds before serving.
Nutritional Info: Calories: 370.3; Fat: 11.2g; Carbs: 27.7g; Fiber: 5.7mg; Protein: 38.8g