| Level: | Intermediate |
| Total: | 8 hr |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 carrots, thinly sliced on an angle
- 1/2 large celery root, peeled and cut into 1-inch chunks (about 2 cups)
- 3/4 cup pitted prunes, chopped
- 1 1/4 pounds beef stew meat
- 1 tablespoon ras el hanout (Moroccan seasoning)
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 cup couscous
- 2 teaspoons harissa paste, plus more for serving
- Fresh cilantro, for topping
Instructions
- Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
- About 15 minutes before serving, cook the couscous as the label directs.
- Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.
Nutrition Facts
| Calories | 500 |
| Total Fat | 7 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 82 milligrams |
| Sodium | 708 milligrams |
| Carbohydrates | 71 grams |
| Dietary Fiber | 8 grams |
| Protein | 39 grams |
| Sugar | 19 grams |
Reviews
Tasty and versatile! I started 8hrs too late for a slow cooker, but it works great on a short timeframe too. I browned beef slices in a Dutch oven with some grape seed oil. Didn’t have celery root so I used 3 stalks in 1” diagonal slices. Added those with the carrots and continued to cook with the beef until softened. Deglazed w beef broth. De-pitted too many dejool dates so added about 1 cup. (I bet ½ prunes and ½ dried apricot would be even better.). Skipped the tomato paste because out of that, too. Covered and simmered about 30-40 min until liquid just evaporated and meat falling apart. Didn’t think it needed extra s+p. Thought the heat level was just right but if you aren’t into spicy food I’d cut back on the cayenne to start. It was overly sweet due to the extra prunes, but that helped my kid like it. I really enjoy the taste profile which is not the same old same-old.
This recipe was really tasty. I never can plan well enough ahead to slow cook anything so I used my instant pot, 70 mins high pressure, quick release and it was super tender.
I had dried apricots on hand, so substituted them for the prunes and used chunks of celery stalks in place of the celery root. Ras el hanout is not available locally, so I internet searched and found several recipes. Then I browned cut up chuck roast and threw everything in an old enamel roasting pan. It was Delicious! Can’t wait to make it again!
This was awesome. Family repeated how much they liked it. I made the Moroccan spice and left out the harissa paste. Instead of the crockpot I use my Imusa stew pot and added additional chicken broth and water. No lost in flavor and I cooked on high flame for an hour to hour and half then on low for about 20 minutes.
This stew was so good! Its perfect for a cold day. I had to order the ras el hanout on amazon because I couldn’t find it in any local grocery store – but it is an amazing spice blend to have on hand. I also had to change the celery root to parsnips because my grocery store didn’t have celery root.
I think this would go better with lamb. Also the prunes didn’t sweeten the stew as much as I would like. I wonder if prunes would be better. Finally, I used a combo of spices for el raw Hanout. But still good. Love the little spicy kick at the end of the bite.