Moroccan-Spiced Beef Stew
Serves 6 to 8
Cooking Time 9 to 10 hours on Low or 6 to 7 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: This stew gets its exotic flavor from a combination of paprika, cayenne, and garam
masala (a classic Indian blend of warm spices). We knew we didn’t want to have to
trim and cut up a whole chuck roast. Luckily, sirloin steak tips were much easier
to prep; they come in strips or chunks with minimal excess fat, so they were a snap
to cut into pieces for the stew. Plus, once cooked, they were just as tender and flavorful
as chuck meat. Chickpeas, with their slightly nutty flavor and creamy texture, paired
well with the steak tips. For a vegetable that could hold up to the long cooking time,
we opted for hearty carrots. Dried figs rounded out the stew and accentuated its Moroccan
roots. We added the figs both at the beginning of cooking, so that their flavor permeated
the sauce, and at the end, so that some pieces retained their texture in the finished
stew. See the sidebars that follow the recipe.
|
2 |
cups chopped onions |
|
3 |
tablespoons paprika |
|
2 |
tablespoons vegetable oil |
|
1 |
tablespoon garam masala |
|
¼ |
teaspoon cayenne pepper |
|
1 |
(14-ounce) can chickpeas, rinsed |
|
3 |
cups beef broth |
|
1 |
pound carrots, peeled and sliced ½ inch thick |
|
1 |
cup dried figs, chopped coarse |
|
2½ |
tablespoons instant tapioca |
|
4 |
pounds sirloin steak tips, trimmed and cut into 1½-inch pieces |
|
|
Salt and pepper |
1. Microwave onions, paprika, oil, garam masala, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir chickpeas, broth, carrots, half of figs, and tapioca into slow cooker.
2. Season beef with salt and pepper and stir into slow cooker. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.
3. Using large spoon, skim excess fat from surface of stew. Stir in remaining figs and let sit until heated through and softened, about 5 minutes. (Adjust stew consistency with extra hot broth as needed.) Season with salt and pepper to taste and serve.