Moroccan Beef and Sweet Potato Stew


This is a great example of letting meals feed each other. The broth for this stew came from the bones of the chicken I made Coconut Lime Pulled Chicken from. I had made that recipe because I had left over coconut milk from making the Coconut Tres Leches Cake.  When you cook every day and shop for ingredients that will give you the most for your time, dollar, and effort, one meal can thread into many others. It makes me feel creative and the kitchen alive.

This stew really came together so quickly. The actual hands on time is ridiculously short and the end result will make you so happy and healthy to boot.

To make broth after you have roast chicken, just put the carcass, skin, and any clean vegetable scraps you have in a slow cooker, fill it with water, add a few tablespoons of vinegar, and let it cook on low overnight. In the morning, strain out the hot broth and discard everything else. You can cool and freeze the broth for later use or just put it back in the slow cooker, add a roast, and make this stew.


Moroccan Beef and Sweet Potato Stew
Adapted from the Texas Beef Council

2 pounds beef chuck roast
6 cups beef or chicken broth
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp sweet paprika
1/4 tsp crushed red pepper flakes
1/2 tsp. salt
1 can (14-1/2 oz.) diced tomatoes
4 cloves garlic, miniced
1 onion, diced
1 Tbs coconut oil
1 lb. sweet potatoes, peeled, cut into 1-inch chunks (about 3 cups)
1/2 cup raisins
1 Tbs dried parsley or 2 Tbs fresh parsley


In a slow cooker, add the sweet potatoes, chuck roast, cumin, cinnamon, red pepper flakes, paprika and salt. Pour the broth on top, cover, and cook on low for 6-8 hours. Once cooked, carefully remove the roast to a lipped pan or large cutting board. The meat will be juicy, so you don’t want to lose all that liquid! Trim and discard any fat on the roast and shred the meat. Set aside for a minute. Back at the slow cooker, use a potato masher to roughly mash the super soft sweet potato in the broth. This will thicken it up and create a lovely base.

In a skillet over medium heat, melt the coconut oil and add the onion and garlic with a half teaspoon of salt. Stir well and cook until the onions are browning and translucent, about 8 minutes. I know this seems like a tedius extra step, but the flavor of merely boiled onions is nothing compared to what you can get when they start to caramelize on their own this way. So now add the gorgeous garlic and onions to the slow cooker as well as the shredded meat, tomatoes, raisins, and parsley. Mix it all up well. Let it cook for another 30 minutes to soften the raisins and bring the flavors together. Taste and adjust seasoning if needed. Serve hot in big bowls!



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