This Moroccan Stew is my go to meal for fall.
I love the ease of making it and how it makes my house smell all day long as it’s cooking in the crock pot.
1 1/2 lbs lab stew meat cut into cubes
1 celery stack
1 medium carrot
4 medium diced tomatoes
1 clove garlic
1 / 2 cup raisain
1 cup broth
2 tablespoons tomato paste
1/4 teaspoon tumeric
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Combine all ingredients in the slow cooker and set to 4-5 hours low or 8-10 hours low.
When cooking time is close to being done, make a side of couscous, or serve it with rice. I also like to have some pita bread on hand to scoop up the last few delicious bites left in the bowl.
Your Moroccan Stew should look like this, now it’s time to enjoy it with friends!
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