Veal or Beef Maroc Including Crock Pot Version
Infuse your kitchen with the bold, aromatic flavors of Morocco with this Veal or Beef Maroc recipe, complete with a convenient crock pot version. Tender cubes of veal or beef simmer to perfection in a rich, spiced tomato broth, enhanced with warm spices like cinnamon, cumin, and turmeric. This hearty stew is loaded with nutritious vegetables—carrots, sweet potatoes, and zucchini—as well as a touch of sweetness from dried apricots. Perfect for fall or winter, this slow-cooked dish cooks effortlessly in a crock pot, filling your home with mouthwatering aromas as it transforms into a melt-in-your-mouth meal. Garnished with fresh cilantro and best served over fluffy couscous, rice, or with warm flatbread, this comforting Moroccan-inspired recipe is a must-try for fans of global cuisine and slow-cooking enthusiasts alike.
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Recipe Information
Ingredients
- 2 pounds veal or beef (stew meat, cubed)
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 4 cloves garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 14 ounces canned diced tomatoes
- 1 cup beef or chicken broth
- 3 medium carrots (peeled and sliced)
- 1 medium sweet potato (peeled and cut into chunks)
- 2 medium zucchini (sliced into rounds)
- 0.5 cup dried apricots (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the cubed veal or beef and brown on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding. Transfer the browned meat to a plate.
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
Stir in the ground cumin, cinnamon, ginger, paprika, and turmeric, and cook the spices for 1 minute to release their aroma.
Add the canned diced tomatoes and beef or chicken broth to the skillet. Stir well to combine, scraping up any browned bits from the bottom of the pan.
Transfer the browned meat, tomato mixture, and all vegetables (carrots, sweet potato, zucchini) to a crock pot or slow cooker.
Add the dried apricots, salt, and black pepper. Stir everything to combine.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the meat is tender and the vegetables are cooked through.
Before serving, stir in the chopped fresh cilantro for a burst of freshness.
Serve warm over steamed couscous, rice, or with warm flatbread.
Nutrition Facts
Calories |
3305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 4511 mg | 196% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 93.1 g | ||
| Protein | 219.9 g | 440% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 6873 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
