Slow Cooker Moroccan Beef Stew

Slow Cooker Moroccan Beef Stew
  • Yield: 6 Servings
  • Prep Time: 30 Mins.
  • Cook Time: 8 Hrs. 0 Mins.
  • Take a trip to Morocco without ever leaving your kitchen. An array of hearty vegetables, smoky spices and sweet raisins satisfy the taste buds. However, it’s the crunch of the Fisher® Walnut that adds a an extra boost of flavor in every bite. 


  • 2 tablespoons olive oil, divided
  • 2 pounds beef stew meat, cut into 1 1/2 inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon gorund pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons ground cinnamon
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 garlic cloves, chopped
  • 1 cup beef broth
  • 1/2 cup golden raisins
  • 1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
  • 3/4 cup chopped Fisher® Chef’s Naturals Walnut Halves and Pieces
  • 2 teaspoons grated lemon peel


  1. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to slow cooker insert. Season with cumin and cinnamon.
  2. Add remaining 1 Tbsp. oil to skillet and let heat for a few seconds. Stir in onion, carrot, and garlic. Cook until onions are translucent, stirring frequently, about 5 minutes. Transfer to slow cooker. Top with broth, raisins, garbanzo beans, walnuts and 1 tsp. lemon peel. Cook on low heat for 8 hours or until meat is tender and internal temperature reaches 160°F on a food thermometer. Sprinkle with remaining grated lemon peel before serving.

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