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Look for plain dried couscous and avoid the preflavored varieties. The stew on it's own is suitable for freezing.
Moroccan beef stew
8 hours 30 minutes
- Preparation time:
- Total time:
Try a fresh Moroccan twist on slow cooker beef stew, spiced with cumin and mint and served on a bed of couscous.
2 lbs. extra-lean stew beef, visible fat removed, cut into 1" pieces
4 carrots, peeled and cut into 2"- to 3"-long pieces
1 onion, halved and thinly sliced
3 garlic cloves, minced
2 Tbsp. tomato paste
1 tsp. paprika
1 tsp. ground cinnamon
¾ tsp. ground cumin
Pinch ground cayenne pepper
2½ cups low-sodium beef broth
1 (15-oz. can) chickpeas, drained
2 Tbsp. chopped fresh mint, plus more for garnish
1 red bell pepper, cored, seeded, and finely chopped
1½ cups plain dried couscous
1½ cups water
*Please note: Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional five sprays used.
- Pat the beef dry with paper towels and season with salt and pepper. Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Working in batches, add the beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per batch; transfer to a slow cooker.
- Lightly coat the skillet with more cooking spray. Add the carrots and onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and tomato paste and cook, stirring frequently, for 1 minute. Add the spices and cook until fragrant, about 30 seconds. Stir in ½ cup of the broth, then transfer the mixture to the slow cooker along with the chickpeas, remaining 2 cups of broth, and mint.
- Cover the slow cooker and cook on low until the beef is very tender and the cooking liquid has thickened, 7–8 hours.
- Lightly coat a medium saucepan with cooking spray and heat over medium heat until hot. Add the bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the couscous and cook for 30 seconds. Add the water and bring to a boil. Remove the saucepan from the heat, cover, and let stand until couscous is tender, about 5 minutes. Fluff the couscous with a fork and divide among four bowls.
- Ladle the stew over the couscous and garnish with more mint before serving.