You Want to Serve Something Exotic for a Weekday Dinner Party

April 5, 2009 by

You're having some friends over for dinner party tomorrow, but it's a weekday night and you know you have a busy day ahead of you.

You want to make something full of flavor that demonstrates your culinary flare and appreciation of good food.

Yet you know you won't have the time when you get home from work to prepare, and are looking for something that requires little prep work.

Well pull out your slow cooker and plan to get up 20 minutes early, so that you can come home to the perfect meal.

This recipe has an amazing blend of sweet and spice, is chock full of healthy ingredients, and results in a Moroccan flavored beef stew that makes the meat so tender it melts in your mouth.

Serve it up with some couscous and a nice refreshing white wine to complement the spice and complex flavors of this dish and you're good to go.

Your guests will be impressed and appreciative of the hours you must have spent in the kitchen preparing this feast, and you'll be able to sit back, relax, and enjoy your company instead of slaving away all night in the kitchen.

So plan to swing by the store on your way home to pick up a nice bottle of Sauvignon Blanc, and leave the rest of the work to your slow cooker.

And tell your friends to come hungry because you have the perfect recipe for an exotic evening.

Until our next meal,


Moroccan-Inspired Beef Stew

Moroccan-Inspired Beef Stew

Moroccan-Inspired Beef Stew


  • 1 ½ Pounds Beef Chuck, Cut Into Chunks
  • 2 Small Sweet Potatoes (About 1 Pound) Cut Into ½-inch think half-moons
  • 1 28-Ounce Can Whole Peeled Tomatoes
  • 1 Large Red Onion, Cut Into Wedges
  • 3/4 Cup Dried Apricots
  • 2 Teaspoons Ground Cumin
  • 2 Teaspoons Ground Ginger
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Cayenne Pepper
  • 1 10-Ounce Box Couscous
  • 1 15-Ounce Can Chickpeas, Rinsed
  • 3 Cups Fresh Baby Spinach
  • 1/2 Cup Roasted Almonds, Chopped


  1. In a 4- to 6-quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, apricots, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
  2. Cook in a slow cooker, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours.
  3. Ten minutes before serving, prepare the couscous according to the package directions.
  4. Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes.  Stir in the spinach.  Serve with the couscous and sprinkle with almonds.

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!