Slow-cooker Moroccan beef and barley stew

Slow-cooker Moroccan beef and barley stew

Hearty and filling, yet low in fat, this Moroccan stew is the perfect family meal.

Ingredients

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Direction

  1. Step 1

    Heat 1 teaspoon oil in a large deep non-stick frying pan over medium-high heat. Season beef with salt and pepper. Add half the beef to the pan. Cook for 3 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker. Repeat with half the remaining oil and remaining beef.

  2. Step 2

    Reduce heat to medium. Heat remaining oil in pan. Add onion and carrot. Cook, stirring often, for 5 minutes or until softened. Add garlic and spice mixture. Cook, stirring, for 1 minute or until fragrant. Add tomatoes and 11⁄2 cups cold water. Season with salt and pepper. Pour over beef. Cover with lid. Cook on low for 4 hours. Add raisins, barley and 1 cup cold water. Cover. Cook for a further 2 hours or until beef is tender.

  3. Step 3

    Spoon beef over a small portion of rice. Sprinkle with coriander. Serve topped with yoghurt (if desired) and a portion of steamed vegetables.

Nutrition

Energy
2981kJ
Fat saturated
5.70g
Fat Total
17.00g
Carbohydrate sugars
g
Carbohydrate Total
89.60g
Dietary Fibre
9.50g
Protein
41.70g
Cholesterol
100.00mg
Sodium
385.00mg

 

All nutrition values are per serve.

 

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