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.
Crock Pot Beef Tips
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.
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 baked Na’an bread, and you will have a meal fit for any Middle Eastern food lover.
- 1 lb lean chuck – cut in 1 – 3/4 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
Amount Per Serving: Calories: 583Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 113mgSodium: 677mgCarbohydrates: 74gFiber: 10gSugar: 9gProtein: 47g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.