RECIPES: Moroccan Beef and Sweet Potato Stew

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Moroccan Beef and Sweet Potato Stew

Makes about 6 servings.

  • 2 ½ pounds beef stew meat, cut into 1 to 1 ½ inch pieces
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ to ½ teaspoon ground red cayenne pepper
  • 1 pound sweet potatoes, peeled, cut in to 1-inch pieces (at least 3 cups)*
  • ½ cup regular or golden raisins
  • 1 can (14 ½ ounces) diced tomatoes with garlic and onion
  • Salt
  • Hot cooked whole wheat couscous
  • Chopped toasted almonds (optional)
  • Chopped fresh parsley (optional)
  1. Combine flour, cumin, cinnamon, salt and red pepper 3-1/2 to 5-1/2 quart slower cooker (or in separate bowl first before adding to slow cooker).
  2. Add beef, sweet potatoes and raisins; toss to coat evenly.
  3. Pour tomatoes on top. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 6 hours or until beef and potatoes are fork-tender. (No stirring necessary during cooking.)
  4. Season with salt if desired.
  5. Serve over couscous and garnish with almonds and parsley if desired.

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