Slow-cooker moroccan beef and barley stew
This Slow-Cooker Moroccan Beef and Barley Stew blends tender beef, hearty barley, and aromatic Moroccan spices, creating a comforting dish that's easy to prepare. With minimal effort, you'll enjoy a richly flavoured stew perfect for any cozy dinner.
Cook time 372 min
Prep time 20 min
Ingredients:
3 tsp olive oil1 lb beef
1 onion
3 carrots
2 garlic cloves
1 tbsp spice mix
1 can canned tomatoes
1/2 cup raisins
1/3 cup pearl barley
Embark on a culinary journey with this Slow-Cooker Moroccan Beef and Barley Stew. Combining tender beef, hearty barley, and a rich mix of Moroccan spices, this stew offers a delightful balance of flavors that is both comforting and exotic. Perfect for a cozy dinner, this slow-cooker recipe requires minimal effort and delivers maximum taste.
Instructions:
- Start by chopping the onion and slicing the carrots.
- Cut the beef into bite-sized chunks.
- Mince the garlic cloves.
2. Sear the Beef:
- In a large skillet, heat 3 teaspoons of olive oil over medium-high heat.
- Add the beef chunks to the skillet and sear them until browned on all sides. This should take about 5-7 minutes.
- Once browned, remove the beef and set it aside.
- In the same skillet (adding a bit more oil if necessary), add the chopped onion, sliced carrots, and minced garlic.
- Sauté until the onions become translucent and the carrots start to soften, about 5 minutes.
- Transfer the seared beef, sautéed vegetables, and any drippings from the skillet into your slow cooker.
- Add the Moroccan spice mix, canned tomatoes (with their juices), raisins, and pearl barley to the slow cooker.
- Stir everything together to ensure the ingredients are well combined.
- Cover the slow cooker with its lid.
- Set the slow cooker to cook on "LOW" for 6-8 hours or on "HIGH" for 4-5 hours until the beef and barley are tender and the flavors have melded together.
6. Serve:
- Once the stew is done cooking, give it a good stir and season with salt and pepper to taste, if necessary.
- Serve hot, garnished with fresh herbs like cilantro or parsley if desired.
Your Slow-Cooker Moroccan Beef and Barley Stew is now ready to serve. The tender beef, plump raisins, and perfectly cooked barley come together in a flavorful and aromatic sauce that will make your taste buds sing. Serve it hot and enjoy the warmth and richness of Moroccan cuisine in your own home.
Slow-cooker moroccan beef and barley stew FAQ:
Cook the stew on 'LOW' for 6-8 hours or on 'HIGH' for 4-5 hours until the beef and barley are tender.
A 4 to 6-quart slow cooker is ideal for this Moroccan beef and barley stew, as it provides enough space for all ingredients to cook evenly.
Yes, you can substitute beef with lamb, chicken, or even a plant-based protein like chickpeas. Adjust cooking times accordingly.
Allow the stew to cool, then store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.
The barley should be tender but still retain some bite, and the beef should be fork-tender, meaning it pulls apart easily.
Tips:
- Sear the beef: For an added depth of flavor, sear the beef in a hot skillet with a little olive oil before adding it to the slow cooker.
- Cut veggies evenly: Ensure that the onion and carrots are cut into uniform pieces so they cook evenly.
- Check barley: Pearl barley takes time to cook, but if you find it too firm for your taste, you can pre-cook it for 15 minutes before adding it to the slow cooker.
- Adjust seasoning: Taste the stew before serving and adjust the seasoning if necessary. Sometimes slow-cooked dishes may need a little extra salt or spices toward the end of cooking.
- Serving suggestion: Serve the stew with a side of couscous or crusty bread to soak up the delicious sauce.
- Storage: This stew stores well in the refrigerator for up to 4 days. It also freezes well for up to 3 months, making it a great option for meal prep.
Nutrition per serving
4 ServingsCalories 520kcal
Protein 40g
Carbohydrates 44g
Fiber 8g
Sugar 22g
Fat 24g
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