Crock Pot Beef Marrakesh Recipes

CROCK POT BEEF MARRAKESH

Steps:

• Heat a little oil in deep sided pan on high, fry onion until browned. Remove and put aside.
• Heat a little more oil on high, brown beef in small batches, removing each batch before adding the next.
• Toss into crock pot beef, onion, and remaining ingredients, stir to combine. I like to include a cup of dried apricots.
• Cook on low all day, 8 to 10 hours until fork tender. Season to taste. Serve over rice or with couscous and veggies. Savour!

MOROCCAN CROCKPOT BEEF

Steps:

• Par-boil the carrots in boiling water for about 3 -5 minutes. 2 Preheat the electric Tagine or crock pot to High. 3 Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot. 4 Add the chopped garlic & par-boiled carrots to the onions in the crock pot. 5 Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick. 6 Add the tinned tomatoes, dates & prunes to the crock pot - mix well. 7 Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot. 8 When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper. 9 Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings. 10 Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too. 11 P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine! 12 P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones! Read more: http://www.food.com/recipe/fragrant-moroccan-beef-date-honey-and-prune-tagine-crock-pot-191946#ixzz1rP9mnOLT

SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS

Steps:

• Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
• About 15 minutes before serving, cook the couscous as the label directs.
• Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

FRAGRANT MOROCCAN BEEF, DATE, HONEY AND PRUNE TAGINE - CROCK POT

Steps:

• Par-boil the carrots in boiling water for about 3 -5 minutes.
• Preheat the electric Tagine or crock pot to High.
• Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
• Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
• Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
• Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
• Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
• When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
• Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
• Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
• P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
• P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!

SLOW COOKER CHICKEN MARRAKESH

Steps:

• Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
• Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

CROCK POT POLYNESIAN BEEF

Steps:

• In a gallon size ziploc bag, add season salt, paprika, and ground ginger. Shake bag to mix. Add stew meat to seasoning, close bag and shake until all pieces are lightly covered. In a large skillet, add olive oil. Heat pan over medium heat. Once pan is hot, add stew meat. This may require a few batches (it took me 3 batches to do all of the meat). Sear the beef on each side. DO NOT FULLY COOK. Just get a nice sear on it to seal in the flavor. Once meat has a nice color, transfer to crock pot. Repeat with remaining batches. Add to crock pot, garlic, pineapple with juice, bouillon cubes, vinegar, onions and Rotel.. Cook on low for 4 - 6 hours (depending on your crock pot), until beef is cooked through and tender. In a small bowl combine brown sugar, cornstarch, water and soy sauce. Pour this over the beef, stir and cook on high for 30 minutes - 1 hour, or until mixture thickens. Serve over rice or mashed potatoes.

BEEF MARRAKESH RECIPE - (3.9/5)

Steps:

• Heat a oil in a deep-sided pan on high and fry onion until browned. Remove and put aside. Heat a more oil on high. Brown beef in small batches, removing each batch before adding the next. Return beef and onion to pan. Add remaining ingredients, stirring to combine. Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1-1/2 hours. Stir occasionally. Season to taste. If casserole needs thickening, boil with lid off for 10 to 15 minutes. http://www.not-too-sweet.com/beef-marrakesh/

MOROCCAN POT ROAST

Steps:

• In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.