Moroccan-Spiced Beef Stew in the Slow Cooker

This isn’t your grandmother’s beef stew. This one takes a trip to Morocco with warming spices that fill your kitchen with the scent of cinnamon sticks and ground cumin.

Sweet raisins plump up in the tomato-wine broth while red potatoes and carrots turn melt-in-your-mouth tender after 8 hours on low.

The hint of brown sugar and red wine vinegar creates a sweet-and-sour balance that makes every spoonful interesting.

Pro Tips

• Dissolve the tomato paste in water before adding to prevent lumps
• Don’t skip the cinnamon stick, it adds authentic depth you can’t get from ground cinnamon alone
• Serve over hot white or basmati rice to soak up the spiced broth
• Remove the bay leaf and cinnamon stick before serving
• Leftovers taste even better the next day as the flavors deepen