Name: Moroccan Beef Stew
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6
Ingredients: 2 tbsp (30 ml) vegetable oil; 2 lb (900 g) Prince Edward Island Certified Island Beef boneless blade roast, cut into 1” cubes; 1 onion, cut into large chunks; 2 carrots, cut into large chunks; 2 cups (500 ml) beef broth; 14 oz (400 ml) crushed tomatoes; 1/4 cup (60 ml) dates, pitted and roughly chopped; 4 cloves garlic, minced; 1" knob of ginger, peeled & minced; 1 tbsp (15 ml) ground cumin; 1 tbsp (15 ml) paprika; 1 tsp (5 ml) ground cinnamon; 1/2 tsp (2.5 ml) salt; 3 cups (750 ml) baby spinach; 14 oz (400 ml) canned chickpeas, rinsed; 1/2 cup (120 ml) roasted unsalted almonds; 1/2 lemon, zested & juiced; 3 cups (750 ml) water; 3/4 tsp (3.75 ml) salt; 3 cups (750 ml) couscous; 1/2 cup (120 ml) raisins; 1/4 cup (60 ml) mint, chopped

Moroccan Beef Stew

Blade Roast

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Prep Time 30 mins Cook Time 8 hrs Total Time 8 hrs 30 mins

Servings: 6

Ingredients

Stew

2 tbsp (30 ml) vegetable oil
2 lb (900 g) Prince Edward Island Certified Island Beef boneless blade roast, cut into 1” cubes
1 onion, cut into large chunks
2 carrots, cut into large chunks
2 cups (500 ml) beef broth
14 oz (400 ml) crushed tomatoes
¹⁄₄ cup (60 ml) dates, pitted and roughly chopped
4 cloves garlic, minced
1" knob of ginger, peeled & minced
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) paprika
1 tsp (5 ml) ground cinnamon
¹⁄₂ tsp (2.5 ml) salt
3 cups (750 ml) baby spinach
14 oz (400 ml) canned chickpeas, rinsed
¹⁄₂ cup (120 ml) roasted unsalted almonds
¹⁄₂ lemon, zested & juiced

Couscous

3 cups (750 ml) water
³⁄₄ tsp (3.75 ml) salt
3 cups (750 ml) couscous
¹⁄₂ cup (120 ml) raisins
¹⁄₄ cup (60 ml) mint, chopped

Instructions

Heat the oil in a large skillet over medium-high heat. Brown the beef on all sides, working in batches if necessary to prevent overcrowding the pan. Transfer the beef to a slow cooker and add the onion, carrots, beef broth, crushed tomatoes, dates, garlic, ginger, cumin, paprika, cinnamon and salt.
Cook the stew on low heat until the beef and vegetables are tender, about 8 hours.
Turn off the slow cooker and stir in the spinach, almonds, chickpeas and lemon zest & juice. Let it warm through as you make the couscous.
Bring the water and salt to a boil in a medium saucepan. Stir in the couscous and raisins, cover and remove from the heat. Let sit undisturbed for 5 minutes. Stir to fluff the couscous.
Serve the stew over the couscous.

Note

Boneless blade cut for entertaining a crowd.

Make this stew in stages for the ultimate make ahead meal. Step 1 can be completed the night before serving. Cover the slow cooker insert and refrigerate overnight. The next morning; place in the insert in the slow cooker and set it on low for 8 hours.

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