Moroccan Crock Pot Tajine (Stew)

By Cooky

Chatelaine

Ingredients

• 3 lbs beef stewing meat (or lamb, or bone-in, whole chicken thighs)
• 2 onions
• 1 tsp each of ground cumin and paprika (used smoked)
• 1/2 tsp each of ground ginger, cinnamon, allspice and salt
• 1/2 tsp hot red chili flakes
• 2 cups carrots (in small chunks)
• 3 cups potatoes (in small pieces or 1/2 if baby potatoes)
• 10 oz consomme or beef broth (have used either)
• 1/2 sliced green olives
• 19 oz can chickpeas, drained (optional/did not use)

Preparation

Step 1

1. Place all in the crock pot.
2. Cook on low for 9-10 hours or high for 5 hours.
3. Serve over couscous or with crusty bread.
4. Covered and refrigerated, keeps well for 2 days or freeze.