Moroccan Beef Stew

[mos]

This is an almost dump recipe…
Moroccan Beef Stew
3 lb beef chuck roast
4 tsp garlic-infused olive oil, divided
1 cup water, divided
2 carrots, peeled, cut into ½-inch chunks
1 parsnip, peeled, cut into ½-inch chunks
1 cup finely chopped leek leaves
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbs packed light brown sugar
14.5-oz can diced tomatoes, undrained
1 lb cubed sweet potato, skin on, cut into 1-inch pieces
1Trim and discard visible fat from the beef, and cut it into 1-inch cubes.

In a large skillet over medium-high heat, heat 2 tsp of oil. Add half of the beef, without crowding pieces, and allow them to brown on one side without moving. When pieces are dark brown, after about three min, turn them over.

Brown the beef on another side for 3 to 4 min. Remove the pieces from the skillet and set aside. Add 1/2 cup of water to the skillet and scrape up the browned bits.

Add this liquid to the slow cooker. Reheat the skillet with 2 more tsp of oil and brown the second batch of beef. Repeat adding water to the skillet, scraping browned bits and adding liquid to the slow cooker.
Add the carrots, parsnip, leek leaves, cumin, turmeric, cinnamon, ginger, salt, pepper, brown sugar, and tomatoes to the slow cooker.

Distribute the partially cooked beef in a single layer on top of the vegetables.
Top with sweet potatoes, cover and cook on high for 6-8 hours, depending on your slow cooker. The stew is ready to serve when the sweet potatoes are tender when pierced with a fork. Serve over cooked quinoa or rice.

Serves 10

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