Moroccan beef and sweet potato stew

Beef and sweet potato stew

Adapted from: beefitswhatsfordinner.com

INGREDIENTS

  1. 2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
  2. 2 teaspoons ground cumin
  3. 1 teaspoon ground cinnamon
  4. 1 teaspoon salt
  5. 1/4 to 1/2 teaspoon ground red pepper
  6. 1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
  7. 1/2 cup regular or golden raisins
  8. 1 can (14-1/2 ounces) diced tomatoes with garlic and onion
  9. Salt
  10. Chopped toasted almonds (optional)
  11. Chopped fresh parsley (optional)

INSTRUCTIONS

  1. Combine cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 9 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with salt, as desired.
  2. Garnish with almonds and parsley, if desired
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