Moroccan Beef Stew


  • 2 ½ lbs. stew beef
  • 1 tsp. cumin
  • ½ tsp. ground cinnamon
  • ¼ tsp ground red pepper (less if heat is not desired)
  • 2 TB canola oil
  • ½ tsp salt
  • 1 (14.5oz) can diced tomatoes with garlic and onion
  • 1 lb. sweet potatoes, peeled and cut into 1” chunks
  • ½ c. raisins
  • optional: almond slivers, parsley


  1. Combine cumin, cinnamon and red pepper. Toss beef to coat with spices.
  2. Heat 1 TB oil in the bottom of a large pot. Brown ½ of the beef, remove and set aside.
  3. Repeat with remaining beef using remaining 1 TB of oil as needed.
  4. Pour off drippings and return beef to the pot and season with ½ tsp. salt.
  5. Stir in tomatoes, bring to a boil.
  6. Cover tightly, reduce heat and simmer 1 ½ hours.
  7. Add sweet potatoes and raisins. Bring to a boil, reduce heat and simmer another 30-45 minutes until beef and sweet potatoes are fork tender.
  8. Serve over couscous, garnish with slivered almonds and parsley.


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