Slow Cooker Moroccan Beef Stew

Number of Servings: 8
2 pounds lean beef, cut into 3/4 inch cubes
4 carrots, chopped
2 medium onions, chopped
3 cloves garlic, chopped
1 tsp yellow curry powder
1 tsp garam masala
1/4 cup tomato puree
24 ounces low sodium beef broth
1 14.5-ounce can chickpeas, drained and rinsed
1/2 cup raisins
1/2 cup chopped dried apricots
2 T chopped cilantro, leaves only
1/4 cup toasted slivered almonds


Cut the dried apricots with kitchen shears rather than a knife.


Pat the meat dry with a paper towel.

Place a large saute pan over medium heat. Add the oil to the hot pan, then add the meat. Sear the meat on all sides, then remove the meat and set aside. While the pan is still hot, add the carrots, garlic, and onions. Saute, stirring occasionally for 5 minutes. Add the spices and tomato sauce and stir to combine. These steps can be done the night before.

Add the beef, vegetables and stock to the slow cooker. Cook on low for 6 hours, then stir in the chickpeas and chopped fruit. Cook one more hour.

Sprinkle on the cilantro and almonds before serving.

Serve with whole-wheat couscous, prepared according to package directions.

Makes 8 1-cup servings or 12 2/3-cup servings.

    It's Summertime!

    So what are you cooking in your crockpots during the summer?

    My Darling and I love our roasted carrots that we cook in our crockpot and we just polished off the last of a beef roast that I cooked with Italian Beef seasoning in our crockpot last week.
    Have been trying to think of something I could do to pork chops in the crockpot--any suggestions?

    Instant Pot?

    Hi all! I'm trying to get back into the swing of LJing again and thought I'd try to join some new communities.

    I still love cooking in my crockpot, but I did get an Instant Pot for Christmas, and was hoping there might be an LJ community for that (I belong to a couple of groups on Facebook that post recipes and hints, but wanted to find something here as well.) Anyone know of any? Or would anyone be interested in starting an Instant Pot community as well?

    And since this *is* a crockpot community, I'll post a recipe for good measure. :-) This is one that I just made up, using stuff that was in my pantry and fridge several years ago, and since then, it's become a favorite among friends and family.

    Curried Chickpea Stew
    Ingredients -

    4-5 medium potatoes, diced (I like Yukon Gold, but any will do)
    4-5 stalks celery, cut up
    1 can chickpeas
    1 can Rotel tomatoes
    Enough water to make a broth of your desired thickness (I like it a bit on the thick side, but some of my friends prefer a more definite "soup", so...add more or less depending upon your taste.)
    Tomato juice for a more zesty broth, if desired

    Spices -
    Powdered ginger
    Garlic powder
    Italian Seasoning
    Ground Savory
    Curry powder
    Salt and pepper
    (All to taste - I like it spicy, but adjust to your preference.)
    And if you have them on hand from the Indian grocery store, I use Panch Puran, Garam Masala, etc.)

    Add the potatoes, celery, Rotel tomatoes and chickpeas (drained and rinsed) to the crockpot. Add enough water to either just start to cover the ingredients, or to completely submerge. You can also mix the water with tomato juice if desired, or even JUST add tomato juice if you want a very thick, savory broth.

    Add spices liberally! I like a lot of spice, so I throw in tons of ginger powder and spicy curry powder, along with the Indian spices. There's no limit on what spices you can use - get creative! I never do it quite the same way twice, depending upon what happens to be in my pantry at the moment.

    I cook it all day, at least 8 hours, to make sure the potatoes and celery get tender. If I'll be home, I start it on high for the first few hours, then turn down to a lower setting, but if I'll be gone all day, I cook it around 10ish hours on the low setting. All the spices intermingling smell divine. This is also a great stew/soup for when you're feeling under the weather. I think all the ginger and garlic will cure what ails ya!

    Enjoy! This reheats well and makes delicious leftovers. My husband enjoys eating it over rice, but I like it just straight out of the pot.
    hammock time
    • jocosa

    Converting from stove to crock

    If I wanted to make this recipe in my crock, what if anything would I need to change? After I saute the veggies and brown the meat can I just dump it all into the crock and let it go on low all day? Do I need to set it on high a bit to cover the "quick boil" part? Thanks!

    4 T shortening or oil
    1/2 cup onions, chopped medium
    1 clove garlic, chopped fine
    1 T fine-chopped beef suet or 1 slice bacon, chopped fine
    1/2 cup green peppers, diced medium
    1 pound ground beef
    2 cups canned tomatoes
    6-ounce can tomato paste
    2 tsp sugar
    2 tsp salt
    2 T chili powder, or less, diluted in 2 T warm water
    2 cups red kidney beans, drained

    Heat shortening or oil, add onions, garlic, bacon, and green peppers, and saute until golden brown. Then add ground beef, and stir until meat is lightly browned. Add tomatoes, paste, sugar, salt and chili powder diluted with water. Cover saucepan and bring to a quick boil. Lower heat and simmer slowly 30 minutes. Then add drained red kidney beans and simmer an additional 15 minutes. Serve piping hot.

    The crockpot rescues just about everything!

    I originally posted this in my LJ, so forgive the blogginess :-) I forgot this community existed.


    Every home should have a slow cooker. If I get fanatical about it, it's because it's simply magical. Ingredients go in and delicious meals come out :) It is often forgiving and a life saver for cheap cuts of meat. It's inexpensive and will last for years :D

    I actually have an official Crockpot buffet. It's this big thing that has three 2.5 quart crocks. You can make soup, dinner and dessert all at once, or three kinds of warm drinks or chili for a party. It's amazing. I don't use it very often, but when I do, it's well worth it.

    I accidentally bought a pound of radishes recently when doing online grocery shopping. That's a surprising amount of radishes. I looked online for radish recipes and one of them suggested adding them to beef stew. So into one crock went half a bound of radishes, four carrots, a red pepper, half a package of stewing meat that was languishing in the freezer, some garlic, lots of ground pepper, a boullion cube, two cups of water and two tablespoons of soy sauce. When I arrived home, I switched it to the warm setting and added a cup of frozen broccoli. The broccoli steamed while the rice cooker was on.

    The broccoli was a nice touch as slow cooker dinners can get brown real fast. All the colour cooked out of the radishes and they had a mellow taste along with a potato like texture. Whew! I didn't have to try and get rid of them at work :) I would totally buy radishes again.

    The second crock was a soup that I think will benefit from more salt or lemon - something to give it a little zip. I had a brand new carton of vegetable broth that had just expired. Before dumping that in, I let a half cup of red lentils soak in a cup of water while I cut up the other ingredients - namely a red pepper and garlic. I added the broth and when I got home I added some frozen peas. Whew! I hate letting food go to waste.

    The third crock was left empty, sadly. Next time it won't be!
    CAH: Attention All!

    Inexperienced Crockpot User Asks: How Reliable is a Recipe's Cooking Times on a Crockpot?

    I'm a new crockpot user thanks to my boyfriend's mom who bought me a crockpot recipe book for Christmas. Before then, I wouldn't have even touched one (though my boyfriend owns one) because I couldn't come to terms with the idea of putting something on to cook and not tasting/touching it until done. The recipes looked so good...and now I'm converted, especially since it makes dinner plans easier to work with when it comes to my work schedule.

    But now I've hit a bit of a problem. The crockpot I've been using tends to overcook rice (and one time, we came home to overcooked potatoes, even though the setting was on low, and the time was followed just as the recipe said) and it undercooked a cake once...we thought it was the crockpot (it was old, he didn't understand the settings, neither did I, so we bought a new/simpler one that has a timer, just the low/high setting and it switches to warm when it reaches 0 on the timer). And I tried one recipe I had tried in the old one...aaaand it overcooked the rice. Not by a lot. I did manage to take it out an hour before the recipe said to (by this point, it wasn't mush, just a tad bit overcooked).

    Does anyone have this problem with crockpots?

    Any suggestions in terms of how to adjust cooking times on a recipe? At this point, I may have to not use the crockpot unless I'm at home to watch it (which kind of defeats the purpose...but it'll beat overcooked/undercooked food!) so I can modify the times on the recipe based on my crockpot. I do have a lot of good recipes, though, some of which I plan to post here :-) except the cooking time...well, not so reliable (with rice, potatoes and cakes, mainly).

    My Carnitas


    One 3-3.5 lbs Pork Picnic Roast
    One thick strip of Bacon
    One Large White Onion
    One Lime
    One Whole Jalapeno Pepper
    Four Whole Tomatillos
    Five or Six cloves of Garlic
    Two Cups of Strong Black Coffee

    Cut the onion in half vertically, then slice each half into 3/4" thick slices
    Dice the Tomatillos into 1/2" cubes
    Slice the Jalapeno in half, lengthwise and make sure to remove the seeds and pith. Mince the pepper finely.
    Mince the bacon like the pepper.
    Mince one or two cloves of garlic.

    Slice the remaining cloves of garlic. Use a paring knife and cut slits into the pork, and insert a slice of garlic into each slit. Do this until you use up the garlic.

    Juice the lime, and save the pulp as well. You should have nothing but an empty lime peel when you are finished.

    Place half of the onion/tomatillo/garlic mix into the bottom of the crock, place the garlic laced pork on top of that. Pour the rest of the onion/tomatillo/garlic mix over the top of the meat.

    Pour the lime juice/pulp and coffee over the mixture, then sprinkle the minced bacon over the top of everything.

    Place the lid on the crock, set the cooker on 'Low' for Eight hours, or 'High' for Six hours.

    Do NOT lift the lid until the time is up.

    After the time has passed, check the meat, if the pork is done, it will fall apart under a light touch from a fork.

    Remove the meat from the crock and shred it with a pair of forks. Once that is done, use a hand-blender to puree the Liquid, tomatillos, and onions into a smooth sauce. (If you don't have a hand-blender you can pour it into a regular blender or food processor.)

    This can be served over rice, or in sandwiches, or any other way you want to try.

    I did not use any salt or seasoning except the jalapeno and garlic. Salt & Pepper can always be added at table.
    • Current Mood
      satisfied satisfied
    Ten2/Rose kiss

    Need help converting a recipe for the crock pot please!

    Hi all!  I'm hosting Thanksgiving as usual and just realized that I have one more item on the menu than can fit in the oven.  So I thought I could do one thing in the crock pot.  And no... not the turkey!

    I'm making a corn casserole and I know that it can be done in the crock pot successfully but I have no idea how long it'll take. Here is the corn casserole recipe I'm using (which is probably already in a jillion places on the internet but just in case....)


    • 1 can corn (I use low sodium)

    • I can cream-style corn

    • 1 box Jiffy corn muffin mix

    • 1 stick butter, melted

    • 6 oz sour cream (I use reduced fat)


    • Mix all ingredients together

    • Pour into greased casserole dish

    • Bake at 350F for one hour

    As you can see, it's incredible complicated and detailed!  *grin*  Basically, if it takes one hour in the oven, how many hours will it take in a crock pot on low or on high? 


    Buckwheat noodles with tender veal tenderloin, krispy vegetables, cooked in wok-pan with amazing Teriaky sauce. This dish is not only quick, easy to cook, but also very tasty. So try it!

    Veal tenderloin 150 g
    Yaki soba noodles 200 g
    Baby corn 50 g
    Baby carrots 50 g
    Green beans 50 g
    Ginger 10 g
    Leek 30 g
    Teriyaki sauce
    Sesame oil 5 ml
    Vegetable oil 30 ml
    Tree fungus 5

    Preparation: see THERE

    Pasta Fagioli

    This benefits from the addition of basil and not so much oregano. I can't say about the Olive Garden bit. I have never had theirs.

    Pasta Fagioli in the Crockpot~ just like Olive Garden
    2 lbs ground beef
    1 onion, chopped
    3 carrots, chopped
    4 stalks celery, chopped
    2 (28 ounce) cans diced tomatoes, undrained
    1 (16 ounce) can red kidney beans, drained
    1 (16 ounce) can white kidney beans, drained
    3 (10 ounce) cans beef stock
    3 teaspoons oregano
    2 teaspoons pepper
    5 teaspoons parsley
    1 teaspoon Tabasco sauce (optional)
    1 (20 ounce) jar spaghetti sauce
    8 ounces pasta

    Brown beef in a skillet.
    Drain fat from beef and add to crock pot with everything except pasta.
    Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.
    Serve with a nice crisp green salad and some garlic bread!