Beef stew slow cooker w vegs.jpg     


750 g diced beef meat (chunk or stew)
1/4 cup all-purpose flour
1/2 Tsp salt
1/2 Tsp ground black pepper
1 clove garlic, minced
3 – 4 bay leaves
1 Tsp paprika
1 Tsp Moroccan spice powder
1 Tsp el-ras – hanout powder
2 – 4 Tbs Worcestershire sauce
1 onion, chopped
2 c beef stock
3 potatoes, diced
4 carrots, sliced
4 medium tomatoes, cut into wedges
1 sweet potatoes, chopped
1 can chick peas, drained

Place meat in a plastic bag. In a small bowl mix together the flour, salt, and pepper; pour over meat, and mix to coat meat. Stir in the garlic, bay leaf, paprika, Moroccan powder, el-ras – hanout, Worcestershire sauce, onion, beef stock, potatoes, carrots, tomatoes and sweet potatoes. Stir every 2 hours so that the vegetables and meat are cooked through.

Cover, and cook on High setting for 6 to 8 hours. About 15 minutes before finish cooking for 8 hours add in chick peas. Stir to mix the chick peas. Serve with garlic bread or toast bread or just eat on its own.

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