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Slow cooker Moroccan beef

Nicole Avery
Nicole Avery

Get this winter warmer started in the morning for an evening meal the whole family will enjoy.

Serve with rice or couscous.
Serve with rice or couscous.

Ingredients

  • 2 tbsp coconut oil
  • 600g beef strips
  • 1 green capsicum
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 onion
  • 2 cloves garlic
  • 2 tsp grated fresh ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp himalayan sea salt - fine
  • 1/2 tsp ground black pepper
  • 400g can diced tomatoes
  • 1 1/2 cups cold water
  • fresh coriander to serve

 

Method

  1. Slice the capsicums and finely slice the onion. Grate the ginger and prepare the garlic for crushing.
  2. In a jug add the diced tomatoes and cold water and set aside.
  3. Add 1 tbsp of coconut oil to a large frying pan and heat on medium-high. Season the beef with salt and pepper and then add it to the pan.
  4. Cook the beef for 4 -5 minutes or until it has browned. Transfer the meat to the slow cooker. Add the sliced capsicums to the beef in the slow cooker.
  5. Reduce the heat for the frying pan to medium. Add the remaining coconut oil, place the onion into the frying pan and stir-fry for 4-5 minutes.
  6. Crush in the garlic and cook for a further 2-3 minutes stirring constantly, then add the ginger and stir for another minute.
  7. Add the cumin, turmeric and cinnamon. Cook, stirring the whole time until the fragrances of the spices develop. Add the tomato liquid and stir for a couple of minutes.
  8. Pour the tomato liquid over the beef in the slow cooker. Cook on high for 3-4 hours or low 6-8 hours.
  9. Serve with traditional rice or cauliflower rice and sprinkle coriander on top.

 

Cuisine:
Middle Eastern
Course:
Dinner
Occasion:
Family meals

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