This easy Crockpot Tunisian Beef Stew offers a delightful twist to your traditional beef stew that you and your fam will LOVE!
Guys trust me, you will L O V E this Crockpot Tunisian Beef Stew! Even if you’re like wait….what exactly is Tunisian food….?
Yeah, I kinda sorta thought the same thing. But fret not, it doesn’t include anything wild or bizarre — in this recipe, the combo of spices is what lends to a more Tunisian twist.
A few weeks ago we had made a similar dish with some venison (linked HERE if you wanna give her a peek), and it was SO good that I wanted to recreate it with some ground beef that needed to be used. I threw it all in the crockpot on a Sunday afternoon and let it do its thing for 5 hours while we ran, meal prepped, and chilled. And let me tell you, NOTHING is more satisfying than coming in from a run, taking a hot shower, and immediately having dinner on the table. #blessed
We made this into a big batch (serves 6, we are a fam of 2) to have leftovers later in the week — because cooking once to eat twice (or thrice!!) is the name of my game, especially on weeknights, ya feel?
The recipe for this Crockpot Tunisian Beef Stew is super forgiving. Essentially you just brown the beef in a skillet then add everything to the crockpot and let it work its *magic*. You’d think the olives and raisins are kinda a weird, out of left field, addition but trust me…they just work.
Not into beef? No judgment. You can use lamb, turkey, chicken, or shoot even chickpeas!
Now, I’ll quit my yappin’ (I mean, I know people rarely actually read these long drawn out stories in recipe posts) and let you get to cookin’! ENJOY!
Crockpot Tunisian Beef Stew
Ingredients
- 1.75 lb grass-fed ground beef
- 1/4 cup harissa
- 2 tsp ground cumin
- 1 tsp coriander
- 1 tsp ground ginger
- 1 tsp Ground cinnamon
- 1 tsp ground turmeric
- 1 tsp cayenne powder
- 2 large sweet potatoes, diced
- 2 green bell peppers, deseeded and sliced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 14.5 oz can fire roasted diced tomatoes
- 1/4 cup green olive, pitted and chopped
- 1/4 cup raisins
- 1/4 cup chopped parsley
Instructions
- Start by browning beef in a large skillet over medium heat. Break up with a spatula and cook until no longer pink, then add in harissa and cumin through cayenne powder. Stir to incorporate spices.
- Transfer beef to crockpot, add in sweet potatoes, bell peppers, onion, garlic, broth, and diced tomatoes. Stir to combine then cover and cook on low for 5-6 hours (or high for 3-4).
- 10 minutes before serving, add in chopped olives and raisins to soften.
- Serve topped with chopped parsley, and enjoy!
