Spice up your Beef Stew with this Slow Cooker Moroccan Beef Stew recipe. We use Moroccan style spices, along with chickpeas and vegetables to add a little extra flavor that you wouldn’t usually expect in a simple beef stew. Serve with couscous for an additional Mediterranean touch and enjoy!
- 2 lb Leahy’s Angus Beef Stew
- 4 Carrot (chopped into 1″ pieces)
- 1 Onion (large)
- 3 clove Garlic (chopped)
- 24 oz Beef Broth (chopped)
- 1 can Chickpeas
- 2 Tbsp Tomato Paste (drained)
- 2 Tbsp Olive Oil
- 1 Tbsp Salt
- 1 tsp Paprika
- 1 tsp Turmeric
- 1 tsp Ginger
- 1 tsp Pepper
Pour olive oil into a large saute pan and heat over medium high heat. Once hot, add in beef stew meat, and sear on all sides. While the beef is searing, add tomato paste and mix so the tomato paste coats the beef. Do not cook beef through, only cook until all sides are brown.
Once the beef is browned, place beef in the bottom of your slow cooker. Sprinkle paprika, turmeric, ginger, salt and pepper over the stew meat.
Pour the broth into the slow cooker, and add chickpeas, carrots, onion and garlic around the beef.
Cook on low for 8 hours, or until vegetables and chickpeas are tender.
Remove from slow cooker and serve with couscous and a garnish of fresh chopped cilantro leaves. Enjoy!