Moroccan Spiced Beef with Couscous - slow cooker

[Olga Drozd]

Moroccan Spiced Beef with Couscous - slow cooker

A very tasty stew with a hint of sweetness provided by the parsnips and a richly flavored broth with cumin, coriander, cinnamon, black peppercorns and cayenne. Accompanied by a bowl of steaming couscous, this makes a perfect meal for any occasion.

* Large (minimum 5 quart) Slow Cooker.

1 Tablespoon vegetable oil (approx.)
2 pounds stewing beef, trimmed of fat and cut into 1-inch cubes and patted dry

2 onions, chopped
4 large carrots, peeled and chopped (about 1 pound / 500g)
4 large parsnips, peeled and chopped (about 1 pound / 500g)

4 garlic cloves, minced
1 teaspoon cracked black peppercorns
1 cinnamon stick piece (6 inches)
2 Tablespoons cumin seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground

2 Tablespoons all purpose flour

1 can (28oz / 796mL) tomatoes, drained and chopped
1 Tablespoon tomato paste
1 cup beef stock
1/2 cup dry red wine
Salt to taste

1/2 teaspoon cayenne pepper
1 Tablespoon freshly squeezed lemon juice

Finely chopped parsley for garnish
Cooked couscous

In a skillet, heat oil over medium high heat for 30 seconds.  Add beef, in batches, and cook, stirring, adding a bit more oil if necessary, until lightly browned, about 4 minutes per batch.  Using a slotted spoon, transfer to slow cooker stoneware.

Reduce heat to medium.  Add onions, carrots and parsnips to pan and cook, stirring, until carrots are softened, about 7 minutes.  Add garlic, peppercorns, cinnamon stick and toasted seeds and cook, stirring, for 1 minute.  Add flour and cook, stirring, for 1 minute.  Add tomatoes, tomato paste, stock and red wine and bring to a boil, stirring. Add salt to taste.

Transfer to slow cooker stoneware.  Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until vegetables are tender. Dissolve cayenne in lemon juice and stir into mixture. Garnish liberally with parsley before serving.  Serve with couscous.  Serves 6 to 8.