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.

Beef Daube Provençal

Serves 6

2 tablespoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1½ teaspoons salt, divided
½ teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1½ cups chopped onion
½ cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
dash of ground cloves
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf

1. Preheat over to 300°.

2. Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and all remaining ingredients to pan; bring to a boil.

3. Cover and bake at 300° for 2 and 1/2 hours or until beef is tender. Discard bay leaf.

NOTE: to make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

Served over egg noodles (I served the boys' egg noodles separately.)

Results: My initial reaction while preparing this meal was that it was not kid-friendly at all. However, Henry ate every single bite of his. He loved it. Steven wouldn't try it, BUT, he sat down and didn't complain. I consider that a success! Chris summed this meal up perfectly when he came home from work and said "Mmmmm...it smells like Christmas in here!" This was a very yummy meal, and I love one-pot cooking! My original intent was to use the slow cooker method, but I ran out of time, so I used the dutch oven instead.

P.S. Chris and I had the leftovers for dinner another night and they were even better! I think the meat had extra time to soak up the flavors, because it was delicious!