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Moroccan Beef Stew

Moroccan Beef Stew

 

3 lb (1.5 kg) boneless beef chuck steak, cubed

3 cups (750 mL) cubed peeled yams (1 inch/2.5 cm)

2 cups (500 mL) thinly sliced onions

1 cup (250 mL) pitted prunes

4 cloves garlic, finely chopped

1 can (14 oz/398 mL) diced tomatoes

1 can (10 oz/284 mL) beef broth

3/4 tsp (3 mL) ground cumin

3/4 tsp (3 mL) salt

1/4 tsp (1 mL) cinnamon

1/4 tsp (1 mL) cayenne pepper

1/4 tsp (1 mL) freshly ground pepper

2 tbsp (25 mL) flour

1/4 cup (50 mL) cold water

 

 

Combine first 12 ingredients (beef through pepper) in a 4 to 5 quart (4 to 5 L) slow cooker.

 

Cover and cook on low heat setting for 6 to 7 hours or until meat is tender.

 

Increase to high heat setting. Whisk together flour and cold water until smooth. Stir into stew.

 

Cover and cook for 30 minutes or until stew is thickened. Serves 6 to 8.

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