Hello ladies and gents this is the Viking telling you that today we are talking about
Slow-Cooker Moroccan Beef Tagine
Prep
30 MIN
Total
7 HR 40 MIN
Servings
10
Want to try a Moroccan-style tagine without buying an earthenware tagine pot? You’re in luck! A slow cooker does a fine job of braising North African-seasoned chuck roast into a tender beef dinner.
Ingredients
1 boneless beef chuck roast (2 to 2 1/2 lb), trimmed
1 tablespoon salt
1 tablespoon butter
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 tablespoons honey
1 tablespoon spicy harissa paste
1 tablespoon ras el hanout (Moroccan seasoning blend)
1/2 teaspoon ground cinnamon
4 small carrots, peeled and cut in 2-inch pieces
1 cup thinly sliced yellow onion
1/4 cup chopped pitted dates
3 cloves garlic, chopped
2 cups uncooked couscous (from 10-oz package)
1/4 cup chopped fresh cilantro leaves
1 cup crumbled feta cheese, if desired
Steps
1 Spray 5-quart slow cooker with cooking spray. Rub beef with salt. In 12-inch skillet, melt butter over medium-high heat. Cook beef in butter 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker.
2 In large bowl, mix tomatoes, honey, harissa, ras el hanout and cinnamon. Stir in carrots, onion, dates and garlic. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
3 Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage. Stir into sauce in slow cooker.
4 Meanwhile, make couscous as directed on package (do not add salt or butter). Serve beef mixture over couscous. Top with cilantro and feta cheese.
And as always have a chilled day from the Viking
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