Moroccan beef & sweet potato stew by Texas Beef Council

Are you inneed of some comfort from this cold weather? Today Lauren from Texas Beef Council will be making a MoroccanBeef Stew that will keep you warm on those winter nights. This recipe is easy, flavorful and most important, nutritious – justwhen you thought it was impossible to maintain those New Year's Resolutions. Atjust 300 calories per serving, your taste buds won't want to miss this Moroccanspin on Beef Stew.

Moroccan Beefand Sweet Potato Stew


2-1/2 poundsbeef Stew Meat, cut into 1 to 1-1/2-inch pieces
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
1/2 cup regular or golden raisins
2 cans (14-1/2 ounces) diced tomatoes with garlic and onion
Hot cooked couscous
Chopped toasted almonds (optional)
Chopped fresh parsley (optional)


Combinecumin, cinnamon and red pepper. Lightly coat beef with seasoning mixture. Heat1 Tbsp. oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remainingbeef, adding remaining 1 Tbsp. oil as needed. Pour off drippings. Return beefto stockpot; season with 1/2 tsp. salt.

Stir in tomatoes; bring to a boil.Reduce heat; cover tightly and simmer 1-1/2 hours. Add sweetpotatoes and raisins. Bring to a boil; reduce heat and continue simmering,covered, 30 to 45 minutes or until beef and potatoes are fork-tender. Seasonwith salt, as desired.

Serve over couscous. Garnish with almonds and parsley, if desired.