Crock Pot Beef Tips
If you love the flavor of Moroccan food and love crock pot recipes that are both savory and sweet, give this Crock pot beef tips in Moroccan mushroom sauce a try.
My husband loves all types of Moroccan and Indian foods. Our local favorite restaurant closed down recently, so I have been cooking more of this style of dish at home lately, and it’s much easier than you might think.
I often do what Sandra Lee calls “semi home made cooking” on her Food Network show. To do this, you take a short cut with one ingredient that usually takes a long time to do.
The secret to this recipe is a package of Saffron Road Moroccan Tagine Simmer sauce. (affiliate link) This sauce is so delicious. It is a blend of dates, sugar, honey and tomato paste, as well as a nice blend of spices to give it some heat, but it is not too spicy.I used onions and root vegetables and also added some beef stock. (adding flour to the meat before browning it will thicken a sauce, so I wanted more liquid to offset this.)
The recipe cooks all day in the crock pot, and when you get home, the house will smell heavenly. Top the dish off with a side of Tandoor Baked Na’an bread, and you will have a meal fit for any Middle Eastern food lover. I found this bread at my local Kroger store, but it’s also available on Amazon. (affiliate link)
- 1 lb lean chuck – cut in 1 – ¾ inch pieces
- 2 tbsp all purpose flour
- Kosher salt and cracked black pepper
- 1 tbsp olive oil
- 1 onion, cut into chunks
- 4 stalks of celery, cut into chunks
- 4 carrots, peeled and cut into chunks
- 8 small Dutch yellow potatoes, cut in half
- I package of Moroccan Tagine simmer sauce
- 1 cup of beef broth
- 1 cup of medium white mushrooms, cut in half
- Place the flour in a bag with the salt and pepper. Add the chunks of beef and shake to coat.
- Heat the olive oil in a non stick skillet and add the beef and cook until browned on the outside.
- Add all of the vegetables, except for the mushrooms on the bottom of the crock pot. Add the beef tips and mushrooms. Pour over the beef stock and Moroccan sauce.
- Cover and cook on low for 8 hours or high for 4 hours. Great served with Naan Bread.
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