Slow Cooker North African Beef and Mushroom Stew

I love stew’s in all shapes and forms, the entire year. There are a few requirements though. It has to have a rich and deep flavor, it has to be easy and of course, it has to eat like a meal. This Slow Cooker North African Beef and Mushroom Stew fits that bill on all three measures.

Now, if you are not a hearty mushroom fan you can swap them out with any vegetable. The original recipe calls for diced rutabaga. You could literally use turnip, potatoes – I chose mushrooms as I think it lends to that very meaty, meal like quality and of course I was serving mine with parsnip mashed potatoes and didn’t want to go overly starchy.

Slow Cooker North African Beef and Mushroom Stew

2018-01-17 09:58:41

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Ingredients

1. 1 1/2 pounds beef roast, cut into 1"-inch pieces
2. 3 cloves garlic cloves, minced
3. 1 large onion, peeled and diced
4. 3 carrots, diced
5. 2 pounds crimini mushrooms, sliced
6. 1 teaspoon ground cumin
7. 1 teaspoon ground cinnamon
8. 1/4 teaspoon ground cloves
9. 1/4 teaspoon cayenne pepper
10. 2 teaspoons harissa
11. 1 1/2 teaspoon honey, or more for your individual taste
12. 1/2 teaspoon kosher salt
13. 1/2 cup all-purpose unbleached flour
14. Juice of 1/2 of a lemon
15. 1/4 cup chopped fresh cilantro for garnish, optional

Instructions

1. Dry the beef pieces off with paper towel. In a large mixing bowl, place the flour, and dredge the beef pieces lightly. Ensure you shake off the excess.
2. In a large non-stick frying pan, heat the oil over a medium heat. Brown the meat, likely you will have to do this in batches to avoid overcrowding, then transfer the browned meat to a large slow cooker (at least 7 quarts).
3. Add all the remaining ingredients except the cilantro, plus 2 cups of water*.
4. Cover and cook on low for 7 hours. Stir in the cilantro.
5. Taste, adjust seasoning as needed with more kosher salt, black pepper, lemon or honey.
6. Serve hot, serving options over couscous, rice noodles, or next to some great parsnip mashed potatoes.

Notes

1. If you are using rutabaga, potatoes instead of the mushrooms then increase the water you are adding to 3 cups, or if you like a more thin gravy to your stew and you are using the mushrooms.

By Brian Child

Adapted from Tyler Florence

Adapted from Tyler Florence

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