Moroccan Beef Stew

Serves 8

1 lb stewing beef, chopped into bite sized pieces
1/4 cup all purpose flour
1 large red onion, chopped
4 cloves garlic, minced
1 parsnip, chopped
1 sweet potato , chopped
1/2 small butternut squash,chopped
1 large carrot, chopped
1 28 oz can tomatoes, chopped
1/2 cup raisins
1 cup each dried apricots and pitted prunes (optional, I used apricots)
1 tsp grated fresh ginger
1/2 tsp cinnamon
1 tsp cumin
1 tsp garam masala (if you can't find this, Target sells it. I had to borrow some from my neighbor)
pinch of allspice
pinch of nutmeg
1 Tbsp lemon zest
2 cups beef stock (check after a few hours, may need to add some more)
Salt and pepper to taste
Chopped fresh parsley (optional)
Slivered almonds (optional)

1. Toss beef with the flour in slow cooker.

2. Add all veggies, tomatoes, fruit, spices and broth. Stir well. (I had to transfer this to a huge stock pot to be able to stir it all.)

3. Cook in slow cooker on high for 4-6 hours or until meat is cooked and veggies tender.

4. Top with slivered almonds and chopped parsley. Serve over couscous, rice or mashed potatoes.

Results: OK, I admit, this is a lot of work. A LOT! But it smells amazing and was very delicious. Chris in particular LOVED this. Neither boy would touch it, which left lots of leftovers for me and Chris. Simmered with a little extra beef stock, they were just as delicious (if not more so, since they had extra time to soak in the flavors.)

This recipe came from Alice in Paris loves Art and Tea.