Simone's Kitchen

Slow is the way to go – Morrocan style

Slowcooker tajine met rundvlees | insimonesk.wpengine.com

Coming home to delicious smells

I’ve said it before but part of my resolutions for the coming time is to use our slowcooker more often. First of all because with the times that we work these days it is insane to have to cook after coming home. As we speak it is Sunday evening 8 pm and Tom is still on his way from the market he’s working on today (Sunday market) I just do not feel like cooking anymore at that time of night. And to prevent us resorting to junkfood accompanied by a bottle of wine (because we deserve it… haha) I am testing out various slowcooker recipes. It’s still an ongoing process but this one is pretty good! Slowcooker marokkaanse rundstoofschotel | insimonesk.wpengine.com

It’s pumpkin time!

I’ve used pumpkin in this recipe and that is the only thing you will have to add at a later stage or otherwise it will have completely disintegrated by the time you’re ready which is roughly 8 hours for this dish. So I added that about 2 hours before the end of time. It’s also a perfect budget dish as you can use cheap cuts of meat which will transform to soft and tender in the cooking time. Bonus point is that it actually becomes better the day after, so make sure you make enough to freeze the next portion or to keep for the day after. It has subtle Moroccan flavours (don’t you just love cinnamon in dishes like this?)

Slowcooker Moroccan style dish with beef and pumpkin
Prep Time
15 mins
 
Servings: 4 people
Ingredients
  • 500 gr beef
  • 4 carrots
  • 1 pumpkin
  • 3 red onions
  • 2 red bell peppers
  • 1 red chili
  • 2 tsp honey
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • 400 gram tomato cubes
  • dried cranberries
Instructions
  1. Cut your beef in cubes. Not too small and not too big.
  2. Cut all vegetables roughly. Clean the pumpkin, remove the skin and chop up. Set the pumpkin aside
  3. Heat a frying pan with oil and brown your meat. Put into the slowcooker. Add all other ingredients except the pumpkin and turn the slowcooker to low.
  4. Approx 1 to 2 hours before you're ready to eat add the pumpking. You can turn the slowcooker to high for the last hour if the pumpkin doesn't cook quickly enough.
  5. Serve with rice, potato or couscous (or eat like it is)

Sharing is caring!

3 comments

  1. I can tell by just looking at the meat in this dish that it is so tender it falls apart the minute the fork touches it.  Can anything be more divine?  

  2. Oh, this looks just so perfect for me.. I can do with a bowl right now.. I hope a day comes, when internet delivers such perfect recipes at the click of a button

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Sign up for new recipes via email:

Never miss another great recipe and receive the bi-weekly newsletters

shares