Moroccan Beef and Sweet Potato Stew

Moroccan Beef and Sweet Potato Stew

  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 - 2 pounds stewing beef, cut into bite-sized pieces
  • 2 large sweet potatoes, peeled and cut into bite-sized chunks
  • 1 small yellow onion, diced
  • 1/2 cup golden raisins
  • 1 can (14.5 ounces) Italian diced tomatoes
  • 1 cup beef stock
  • salt and pepper


In a large bowl, combine the flour, cumin, cinnamon, salt and cayenne pepper.  Add the pieces of meat, and toss until they are evenly coated.  Place meat in a crock pot.

Add the potatoes, onion, raisins, diced tomatoes and beef stock.  Stir to combine slightly.  Sprinkle with salt and pepper.

Cover and cook on low for 4-5 hours, until potatoes and beef are fork tender.  During the cooking process, there is no need to stir the stew, but you can taste and adjust seasoning as needed.

Serve the stew with hot couscous.

Yields 6 servings.

Recipe slightly adapted from Texas Beef Council.