Moroccan Beef Stew

Gather all your ingredients, cut, grate, dice whatever needs to be chopped first. Place flour and salt & pepper in a bowl, to coat your chopped meat.

Pop some of the oil in a fry pan, start to brown and caramelize your onions. Remove and pop in Slow Cooker, add your meat and brown. Do this in batches and also add to your slow cooker. Remove onions when browning meat, found they started to burn. Add back into your pot or Slow Cooker when meats all cooked.

I used my 6lt Slow Cooker for this but can be cooked in a Cast Iron Pot in the oven. Set oven to 170 (not a fan oven) From step 3. Start it off on stove top with onions, then once meat is browned chuck all other ingredients in and pop into the oven. Watch out for burnt onions. For around 4 to 6 hours or until meat is tender and falling apart.

Can serve as is or make some extra mashed potatoes, rice or even pasta. Enjoy. Leftovers can be frozen to be enjoyed later. Serves can be stretched out to feed more people, by adding extras on the side. Like my photo above, rice and broccoli. What ever you feel like or have on hand.

Then chuck in all other ingredients, give it a good stir. Pop the lid on and wait. I cooked first 2 hours on the high setting, then switched back to low for the remainder of cook. The colour will change towards end of cook, after all flavours have blended together. Taste as you go and add more seasoning if needed. I added a couple of teaspoons of sugar and more pepper at the end. But go by yours and your families tastes.