Moroccan Beef Stew

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Moroccan Beef Stew

• 3 lb beef chuck roast, cut into 1-inch cubes
• 1 cup water
• 2 carrots, peeled, cut into ½-inch chunks
• 1 parsnip, peeled, cut into ½-inch chunks
• 1 cup leek leaves, finely chopped
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp salt
• ½ tsp black pepper
• 2 tbs brown sugar
• 14.5-oz can tomatoes, diced, undrained
• 1 lb sweet potato, cubed, skin on, cut into 1-inch pieces

Add the carrots, parsnip, leek leaves, cumin, turmeric, cinnamon, ginger, salt, pepper, brown sugar, and tomatoes to the slow cooker. Distribute the beef in a single layer on top of the vegetables.

Top with sweet potatoes, pour water over all, cover and cook on low for 6-8 hours, depending on slow cooker. The stew is ready to serve when the sweet potatoes are tender when pierced with a fork.  Serves 10

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