Moroccan Beef Stew

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Man, I love a good stew. Awhile ago, I discovered this recipe on, and I fell in LOVE with it. I’ve made some tweaks to it, because I think olives are gross, and I don’t think you need a lot of oil. I also add a lot of beef for a nice, hearty stew. Typically, I think stew is usually considered a dish best served during the winter months when we’re trying to stay warm and hibernate. This works great if you want to do that, but it’s also light enough you can enjoy it during the warm months too. And because you’re not putting it in the oven, you won’t heat up your entire home! Feel free to customize the amounts below to your own needs!


  • 13oz cubed stew beef, weighed raw
  • Cooking Spray
  • 1 tbsp Extra Virgin Olive Oil
  • 1 can of Primo chick peas, rinsed & drained
  • 1 cup chopped onion
  • 1 cup cubed carrot
  • 4 cloves of garlic, finely minced
  • 1 cup chopped cilantro
  • 4 tbsp ground cumin
  • 3 tbsp ground cinnamon
  • 2 tbsp paprika
  • 2 tbsp lemon peel, finely chopped
  • 3/4 cup golden, seedless raisins
  • 2 1/2 cups Low Sodium or Sodium Free Beef Broth

How to Put It Together

Chop all your ingredients in advance, it’ll save you rushing around. Turn crock pot on low. Spray a non-stick frying pan with cooking spray. Turn on med-high. In small batches, add beef to pan, browning all sides without cooking the meat through. Move browned beef to crock pot.

Once all the beef is in the crock pot, turn frying pan down to medium. Add your extra virgin olive oil. Add carrots, onion and garlic. Cook until vegetables are al dente. If you cook too long , they’ll get mushy in the crockpot.

Add chickpeas. Stir. Add spices, and stir until evenly covered.

Add frying pan ingredients into crock pot. Add cilantro, lemon peel, raisins, and beef broth. Stir until well mixed. Keep at low for 6-8 hours, stirring occasionally, and adding extra spices to taste.


This recipe yields approximately 6 servings. 382 cal, 12g fat, 686mg sodium, 21g protein, 12g fibre & 15g calcium


Orange Stir Fry Sauce

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Navel oranges were on sale at the grocery store, so I picked up a few. I got home and realized I had a giant bag in the fridge! Oops! I had already taken chicken breasts out for dinner, so I decided to look up a recipe for a chicken stirfry with an orange sauce. I didn’t see anything that I liked, so I took matters into my own hands, and created my own.

What You’ll Need

  • zest of 1 orange
  • juice of 2 large oranges
  • 4 cloves of garlic, minced
  • 1 tsp honey
  • 4 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cornstarch

How To Put It Together

Whisk all the ingredients together and set aside. Get your stirfry going. Use whatever kind of meat/veg combo you want! There’s no restrictions. When your stirfry is almost done, whisk the ingredients again, one more time, and pour over stirfry. Stir to coat and turn heat on low. I found it made enough to just coat my giant pan of stifry. I also found it wasn’t exceptionally thick, though it was very flavorful with the orange/garlic combo. Tweak as you see fit! Let me know how it worked out for you & any changes you’ve made!

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