Slow-cooker Moroccan Beef Stew

I am always looking for recipes that are low in carbs, and this is a pretty good one. I made it this evening for the first time. You can leave the vegetable pieces a little large for this stew, as they cook very thoroughly, and too-small pieces will turn to mush.

• 3 lbs. stew beef, cubed small-ish
• 2-3 Tablespoons olive oil
• 5-6 carrots, peeled and chopped (or use peeled baby carrots, about 1.5 cup)
• 3 medium onions, chopped
• 4 cloves garlic (or more), chopped or minced
• 1.5 teaspoon yellow curry powder
• 1.5 teaspoons garam masala
• 1 8-oz. can of tomato sauce
• 32 oz. beef broth (I used 4 cups of water and 4 bouillon cubes)
• 1 14.5oz. can chickpeas, drained and rinsed
• 2 single-serve boxes of raisins
• 1/2 cup chopped dried apricots
• 2 Tablespoons chopped cilantro (we passed the tin of dried cilantro at the table, because not everyone likes it, and I didn’t have fresh)
• 1/4 cup slivered almonds (or sliced), toasted if desired

Heat oil in a large saute pan until it’s shimmering. Sear the meat as much as you can, at least two sides. Remove the meat and set it aside. (I found this rendered a lot of liquid, so don’t be shocked.) Add the carrots, onions, and garlic to this. (I tend to add the garlic only a minute or less before the pan-cooking is done, so it doesn’t scorch.) Saute for about 5 minutes. Add the spices and the tomato sauce, stirring to combine.  These steps can all be done the night before, if you are pressed for time in the morning.

Add the beef, vegetables, and broth to the slow cooker. If you are doing all this the same day, you can use part of the broth to deglaze your saute pan, so you can get all the spices and yummy flavors! Cook on low for 6 house, then stir in the chickpeas and the chopped fruit. Cook for one more hour.

Serve with couscous, and pass the cilantro and almonds!