Moroccan Beef Stew (Crockpot Style)

This is a perfect blend of sweet, spicy, and yummy!  I pre-cooked the beef half-way through on a non-stick skillet first.



  • 3lb boneless beef stewing meet, cubed

  • 3 cups cubed, peeled yams (1")

  • 2 cups thinly sliced onions

  • 1 cup pitted prunes

  • 4 cloves garlic, finely chopped

  • 1 can (14oz) diced tomatoes

  • 1 can (10oz) beef broth

  • 3/4 tsp ground cumin

  • 3/4 tsp salt

  • 1/4 tsp cinnamon

  • 1/4 tsp cayenne pepper

  • 1/4 tsp freshly ground pepper

  • 2 tbsp flour

  • 1/4 cup cold water


Combine the first 12 ingredients (beef through pepper) in a slow cooker.  Cover and cook on low heat setting for 6-7 hours or until meat is tender.  Increase to high heat setting.  Whisk together flour and cold water until smooth.  Stir into stew.  Cover and cook for 30 minutes or until stew is thickened.  Serves 6-8.

Posted on January 9, 2011 at 7:48 am
winterbride2011
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03/05/2011
winterbride2011

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