Slow Cooker Moroccan Beef Stew (with freezer meal instructions)

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I know I’ve been posting a lot of slow cooker recipes lately (see: Spicy Maple Barbecue Chicken Sandwiches), but I just can’t help it. It’s so easy, it makes a ton of food, and I am still shocked at how yummy slow cooker meals can be when you are really just throwing a bunch of stuff in a giant pot and just letting it cook all day. That wasn’t really an infomercial-worthy pitch, but I promise you’ll love this meal (or your money back)! 🙂

Sweet and smoky flavor, with five minutes of prep time

Seriously, five minutes…that’s it. This recipe uses beef stew meat (which is typically pre-cut), canned tomatoes and chick peas and lots o’ spices. The only chopping required is the onion, garlic and dried apricots. It doesn’t get much easier than that. I make this Moroccan Beef Stew pretty much every week. My favorite toppings are pumpkin seeds and mashed avocado, but you can top it however you like.

Slow Cooker Moroccan Beef Stew - A sweet and smoky beef stew with carrots, chickpeas, tomatoes and dried apricots that you can prep ahead of time and freeze until you need it!

Turn this Moroccan Beef Stew into a freezer meal!

I am all about freezer prep, especially now that I am preparing for another baby. With this recipe, you can prep most of your ingredients ahead of time, pop them into the freezer, and dump them into the slow cooker when you nee a quick meal. There are just a few ingredients you’ll want to have on hand that you’ll add on the day of cooking. Note – If you are NOT making this ahead of time, simply place all of the ingredients in the slow cooker at the same time.

I like to serve this over rice, but it’s awesome on its own, too. Enjoy!

Slow Cooker Moroccan Beef Stew (with freezer meal instructions)

Yield: 6-8 servings

Ingredients

  • 2-3 lbs beef stew meat, cut into 2-inch cubes
  • 1 large onion, chopped
  • 2 cups chopped carrots (or 2 cups baby carrots)
  • 1 14.5oz can diced tomatoes, drained
  • 2 garlic cloves, minced
  • 1 tbsp paprika
  • 2 tsp cumin
  • 2 tsp cinnamon
  • 1 tsp dried cilantro
  • Add day of cooking
  • 2 cups beef stock
  • 1 15oz can chickpeas, drained
  • ½ cup chopped dried apricots (can sub ½ cup golden raisins)

Instructions

  1. Add meat, onion, carrots, tomatoes, garlic and spices to a large freezer bag. Mix the contents up a bit, remove as much air as possible from the bag and seal tightly. Label with the name of the meal, date frozen and list the ingredients that need to be added day of cooking, as well as the cooking time. Lay flat to freeze.
  2. On day of cooking, empty contents of bag into slow cooker. Add stock and stir well. Cook on low for 6-8 hours. 1 hour before serving, stir in chickpeas and apricots.
  3. Note – If you are NOT making this ahead of time, simply place all of the ingredients in the slow cooker at the same time.
  4. Top as desired.
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Slow Cooker Moroccan Beef Stew - A sweet and smoky beef stew with carrots, chickpeas, tomatoes and dried apricots that you can prep ahead of time!

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