Moroccan beef & sweet potato stew from the Texas Beef Council -, Longview, Jacksonville, Texas | ETX News

Moroccan beef & sweet potato stew from the Texas Beef Council

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

Moroccan Beef and 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 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)


Combine cumin, cinnamon and red pepper. Lightly coat beef with seasoning mixture. Heat 1 Tbsp. oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 Tbsp. oil as needed. Pour off drippings. Return beef to 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 sweet potatoes and raisins. Bring to a boil; reduce heat and continue simmering, covered, 30 to 45 minutes or until beef and potatoes are fork-tender. Season with salt, as desired.

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

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