This post contains affiliate links. For more information, please read our Disclosure Policy.
Fall is upon us! If you live in the Midwest like I do, you know that some days are winter-esque while others still call for shorts and flip flops. Despite the temperature's mood swings, I have fully embraced this season as my favorite. Since I work six days a week, I try to find seasonal recipes that are not only delicious but healthy and low maintenance - this is where the gorgeous crockpot steps in.
My mom had my fiance and me over for dinner the other night and oh my was it delicious! I just had to share the recipe with you! This dinner is sure to leave everyone with full bellies that will last through the cooler evenings.
Moroccan Beef & Sweet Potato Stew
- 2-1/2 pounds beef stew meat, cut into 1 to 1-1/2 inch pieces
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 tablespoon salt
- 1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
- 1/2 cup chopped dried dates and apricots
- 1 can (14-1/2 ounces) diced tomatoes with garlic and onion
- salt (to taste)
- brown rice
- chopped toasted almonds (optional)
Combine cumin, cinnamon, and salt in 3-1/2 to 5-1/2 quart slow cooker. Add beef, sweet potatoes and dried fruit; 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. Serve over brown rice. Garnish with almonds and enjoy!
Disclaimer: Neither my mom nor myself can make claims to this recipe as we originally found it here and shared it. However, we both made changes and you will find our version above.