RECIPES: Moroccan Beef and Sweet Potato Stew

    2 ½ pounds beef stew meat, cut into 1 to 1 ½ inch pieces
    3 tablespoons all-purpose flour
    2 teaspoons ground cumin
    1 teaspoon ground cinnamon
    1 teaspoon salt
    ¼ to ½ teaspoon ground red cayenne pepper
    1 pound sweet potatoes, peeled, cut in to 1-inch pieces (at least 3 cups)*
    ½ cup regular or golden raisins
    1 can (14 ½ ounces) diced tomatoes with garlic and onion
    Salt
    Hot cooked whole wheat couscous
    Chopped toasted almonds (optional)
    Chopped fresh parsley (optional)

    Combine flour, cumin, cinnamon, salt and red pepper 3-1/2 to 5-1/2 quart slower cooker (or in separate bowl first before adding to slow cooker).
    Add beef, sweet potatoes and raisins; toss to coat evenly.
    Pour tomatoes on top. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 6 hours or until beef and potatoes are fork-tender. (No stirring necessary during cooking.)
    Season with salt if desired.
    Serve over couscous and garnish with almonds and parsley if desired.

http://fox59.com/2014/01/23/recipes-moroccan-beef-and-sweet-potato-stew/#axzz2rDSLnHJ0