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Slow Cooker Moroccan Beef and Green Bean Tajine

It’s been a long time since I’ve shared a Moroccan meal recipe and I’m sure you’ll love this one. In Morocco we don’t use a slow cooker often, though lately I’ve been adamant that we need one. With lots of work taking both of us out of the house I miss being able to put dinner in and have it warm and ready when I get home. After 8-10 hours out of the house walking the last thing I want to do at 9pm is figure out something to make. I’ve had the idea to turn this recipe into a crockpot friendly freezer meal but being without one for a year and a half now meant I had no way to test it out. So I asked my step sister if she would be my tester. She’s a new mom who works from home and both she and her husband love international foods. Perfect guinea pigs!

Slow Cooker Moroccan Beef and Green Bean Tajine is easy to make and will leave your stomach happy!

The easiest way to make this is to gather all of your ingredients ahead of time, then just dump them into the crockpot!  I’ve also adapted this so that you can mix everything together in a Ziploc bag and freeze it. When you want to have it for dinner all you’ll need to do is thaw overnight in the fridge and pop into your slow cooker in the morning. Take advantage of low cost frozen beans to shave time off of preparing and still have the same great taste.

Moroccan Beef and Green Bean Tajine is an easy crock pot meal with all the flavors of Morocco.

Slow Cooker Moroccan Beef and Green Bean Tajine


  • 1 lb. beef shoulder cut into several pieces (with or without bones) - fat trimmed
  • 1 onion, chopped
  • 3 cloves crushed garlic
  • 1 tomato peeled and finely chopped or 1/2 can (6-8oz) diced tomatoes
  • 2 Tbsp each dried cilantro and parsley
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper (or more -- adjust for flavor)
  • 1/2 teaspoon cumin
  • 1/2 cup water
  • 1 lb fresh or frozen green beans


  • In the bottom of a slow cooker add olive oil, onions, and garlic and turn heat on, leave for 10-15 minutes. Add meat and remaining ingredients (except for beans). Cook on low heat for 6-7 hours. 20 minutes before serving mix and add green beans to the slow cooker. Meat should be tender and falling off the bone, beans should also be tender.
  • **To prepare ahead of time for the freezer, mix the meat, spices, onions, garlic, tomato and olive oil in a large bowl so that everything combines evenly. Then add to a freezer safe storage bag and freeze. Beans should be kept separate. **

Kourtney told me that they loved this recipe and when her husband took it to work one of his co-workers begged for the recipe. This time you don’t even have to take my word for it – take hers!

Moroccan tajine is cooked in the original slow cooker, a conical clay pot. But you can put your slow cooker to work when you make this recipe for beef and green bean tajine.


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Thai Red Curry Rice Bowl

Red Curry Rice Bowl


The weather here has gone from warm to hot in just a matter of a few days. I feel like we’ve bypassed spring completely and are going to have a long, hot summer. Yesterday, the kids went swimming for the first time this year – and probably the earliest time of the year they’ve been in a pool! I don’t know what it is but as soon as it gets hot my appetite takes a dive. I have no desire to spend time in the kitchen over the stove. It’s been wonderful having a wide variety of produce all year long but there’s even more the warmer it gets. Most vegetables here are eaten cooked but I’ve always preferred them raw – so this creation combines a little bit of everything. If you have leftover rice preparing it will be even easier.

Thai Rice Bowl




Trim beef of excess fat and slice into thin strips. Marinade in Thai Red Curry simmer sauce for at least an hour but as much as 24 hours.

To assemble the bowl first peel and slice all vegetables. The presentation is very nice when everything is a similar size and style of cutting but it’s not critical.

In a skillet heat 2 Tbsp of sesame oil and add a layer of pre-cooked rice. Don’t stir the rice, wait until the bottom gets a little brown and crispy.

Build the bowl by adding rice to the bottom.

Grill the meat or cook it in a skillet. You won’t want to overcook the meat – just look enough to cook through. Overcooking will lead to tough meat.

Add the meat on top of the bowl and then add the vegetables around it. Drizzle any extra sauce from the pan to the top. Eat hot!

High Atlas Mountains


I’ll leave you today with a picture of the High Atlas Mountains in late spring. The snow is still capping the highest peaks while the lower elevations have changed from dusty brown to green cover. Flowers are blooming and crops are being harvested. This is my favorite place in all of Morocco!

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Quick Persian Rice and Spiced Beef for a Middle Eastern #SundaySupper

Middle Eastern SundaySupperI have loved participating in #SundaySupper over the last year and have made so many awesome new blogging friends. Now, it’s finally my time to host this event.  What better topic for me than the theme of Middle Eastern food?  If you’ve followed my journey, you’ll know that before I met my husband I could barely cook American food let alone anything else.  Over time and exposure I have become adept at adapting traditional Moroccan and Middle Eastern dishes for an American kitchen. There are so many delicious Middle Eastern foods but I feel a lot of people are overwhelmed by the use of spices and different cooking techniques.

One of the biggest reasons I love serving my guests Middle Eastern meals is because I believe food is the best form of diplomacy.  #SundaySupper is about bringing families to the dinner table.  I take it one step further and invite friends and neighbors to our Middle Eastern table. This invariably opens up conversations that many people would feel too uncomfortable to ask in public. Food is so powerful!  Today, I made a quick Persian style rice and spiced beef.  It’s a great weeknight dish when you don’t have a lot of time.

Quick Persian Rice and Beef

Quick Persian Rice and Spiced Beef for a Middle Eastern #SundaySupper


    For the Rice
  • 1 medium potato
  • 2 cups dry instant white or brown rice
  • vegetable oil
  • salt and pepper
  • For the Beef
  • 1 lb beef cut into bite size pieces (I use an arm roast)
  • 1/4 tsp turmeric
  • 1/4 tsp red pepper (optional, can reduce to lower heat)
  • 1/2 tsp salt
  • 2 cloves garlic crushed
  • 1 tsp cumin
  • 1/2 tsp ginger
  • extra virgin olive oil


    To Make the Beef
  • Slice beef into bite size cubes and place in a bowl or Ziploc bag.
  • Mix spices into the beef; turmeric, red pepper, salt, garlic, cumin, and ginger.
  • Drizzle in just enough olive oil to coat the meat and make a paste with the spices.
  • Place into the refrigerator and marinade at least 30 minutes but up to overnight.
  • To Make the Rice
  • In the bottom of a large pan, add just enough oil to coat the bottom.
  • Peel a potato and slice as thinly as possible.
  • Arrange the potato pieces in the bottom of the pan and cook until the bottom is crispy, then flip over to the other side of the potato.
  • Season the potatoes with a pinch of salt and pepper.
  • Add 2 cups of dry rice and the amount of water the box specifies.
  • When rice is removed from the heat, place a tea towel between the lid and the top of the pot, place the lid back on and allow the water to absorb into the rice. The tea towel helps pull out the condensation making the rice more dry and fluffy.
  • Cooking the Beef
  • I love the spiced beef on the grill. To prepare thread skewers with meat and cook to the done-ness you like.
  • If it's too cold to grill or you don't have one,the meat can be cooked in a pan under the oven broiler or in a pan on the stovetop.
  • Take care not to overcook the meat because it will become too tough.
  • To Serve
  • Place a large platter, serving side down on top of the rice pan.
  • Invert the pan so that the crunchy potato bottom is on top.
  • Add the spiced beef to the top and serve with a green salad or other vegetable.

Persian Beef and Rice

What’s everyone else making? There are some seriously delicious foods on the lineup this week.

Mezze {Appetizers}

Salata {Salads and Sides}


Halwa {Desserts}

Join the #SundaySupper conversation on Twitter tonight (Sunday). We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by visiting the Sunday Supper Movement page.

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One Pot Beef and Quince Tajine for #SundaySupper

I’ve been seeing a lot of fall pictures from my friends on Facebook. The changing leaves. Kids Halloween costumes. Pumpkin spice everything. I sniffle a little and feel a bit sad that I don’t think I’ll see much of fall this year. The olive trees don’t change colors, no trick or treating to prepare for, and pumpkin spice is only a memory.  When I talked to my mom yesterday I heard my niece say “grandma, I need my jacket.” Pfff jackets? My kids aren’t even in long sleeve t-shirts yet! I do keep reminding myself that when the snow starts falling back home, and I’m still in flip flops I’ll be the one smiling.

The theme for this week’s #SundaySupper is one pot meals and for me fall is the perfect season for warm soups, stews, and casseroles. Warm and comforting with minimal clean-up required. Most days, the last thing I want is something hot to eat but a good tajine is the perfect fit for any day. It’s quince season here and I’ll admit the first time I saw these for sale at the market I thought they were really deformed apples. Quince, like figs, are not something that often appear in the Midwest.


See just some ugly apples right? No, this is a quince. Don’t eat them raw – ask me how I know. Basically these make me think of a sweet potato and apple if they got married and had a baby. But they really have to be cooked to get the flavor to come out.  If you’ve never tackled cleaning one, here’s how.  I first cut around the edges, the same way I do with a mango.  There is a core and seeds in the center.

Inside of a Quince

If you have a really sharp knife you can probably cut right down the middle, but my good knives haven’t arrived yet so I’m working with sub par knives right now.  Next peel the skin off using a paring knife or a vegetable peeler.  The skin comes off just like the peel of an apple.  I like to keep the quince pieces a little bit bigger but you can cut them into whatever size you want. I make this in a tajine pot, but you could also make it in a large, dutch oven or pressure cooker (just cook the meat and quince separate).

Beef and Quince Tajine

One Pot Beef and Quince Tajine for #SundaySupper


  • 2 lbs beef (bone-in pieces if possible)
  • 1 large onion diced
  • 3 cloves of garlic grated
  • 2 Tbsp vegetable oil
  • 1 Tbsp butter
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp red pepper (you can add more for a spicier dish)
  • 1 1/2 tsp cumin
  • pinch of saffron threads crumbled
  • 2 quinces, cut, peeled, and cored
  • 2 Tbsp honey
  • 1 cup of water


  • This recipe is to be made in a tajine.
  • In the bottom of a tajine add 2 Tbsp vegetable oil and 1 Tbsp butter. Heat on low heat.
  • Add diced onion and grated garlic.
  • In a large bowl mix cinnamon, salt, red pepper, cumin, and crushed saffron threads. Mix with 1 cup of water.
  • Coat pieces of beef in the spice mixture.
  • Place beef in the bottom of the tajine. Reserve the marinade.
  • Cut, core and peel quince then add to the top of the beef.
  • Pour the remaining marinade mixture over the quince and beef.
  • Cover the tajine and cook for 45 minutes - 1 hour, occasionally checking the water to make sure there's enough liquid in the dish.
  • When the meat is cooked through and starting to fall apart. Drizzle the top of the quinces with honey. You may need to add more depending on how sweet your quinces are.
  • There should be liquid remaining in the tajine.
  • Eat using crusty bread to break apart the pieces and soak up the juices.

Need more inspiration? The #SundaySupper team has come up with some really great one pot dishes to keep your stove busy all fall (and winter) long!

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm

Sunday Supper

ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

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Around the World in 12 Dishes: New Zealand Fig and Lime Glazed Meatloaf

I’ve got a new blogging theme carnival that I’m participating in. Around the World in 12 Dishes, “visits” s a different country every month and participants make food and/or crafts from that culture. It’s a great way to introduce kids to the world and try new things. We’re pretty adventurous in our home, and my kids have a lot of experience with all kinds of food so I’m excited to get them involved in this project every month.

Fig and Lime Glazed Meatloaf


I didn’t have a lot of time to get this together and so I wasn’t able to do much with my kids ahead of time to learn about New Zealand. We’ve been looking to get a giant wall map for their room so that they can get some perspective of where they are in the world (here in Northwest Africa), where the different cities of Morocco are, and where in relation to the rest of the world we are. I think this is something taken for granted when you’re born and live in one place most of your life. They understand US geography and world geography based on a US location – but now they’re a little skewed.

So, instead of doing a craft, because let’s face it I’m really not very crafty, we had a lunch conversation about the South Pacific. They of course know where Australia is, but New Zealand was new. I made their lunch before they came home from school and so as we sat and ate we talked about the country. I think what they related to the most was the melting pot culture that exists.  As I researched what I would make I found it was hard to find things that were uniquely Kiwi (the affectionate term for someone from New Zealand). The second issue was finding something that didn’t need to bake. I really want to make meat (or another savory) pie as they’re quite common, but without an oven baking them would be impossible.

So I opted for this meatloaf.  Hear me out.

I found a recipe for Kiwi and Lime Jam on AustralianFood.About.Com – and it was super easy. There are kiwis here but I thought using fig jam would be faster and give a similar flavor. Figs also happen to be native to West Asia (not the Mediterranean!)- even though not many are grown in New Zealand  Like the US, New Zealand also has a history of meatloaf as a staple comfort food. I think we can thank the British for this. There’s a lot of ways to make it and I knew my kids love it. Authentic meatloaf would have mashed potatoes but I was out so we went with rice instead.  These are really easy to make, and the result is amazing.  I only wish I would have made more.

Around the World in 12 Dishes: New Zealand Fig and Lime Glazed Meatloaf


  • 1 lb ground beef
  • 2 Tbsp ketchup
  • 1 Tbsp spicy ketchup
  • 1/4 cup dry bread crumbs (you can use gluten free)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Fig and Lime Glaze
  • 3 Tbsp fig jam or preserves
  • 1 tsp ketchup
  • juice of 1 lime
  • 1/4 tsp sugar
  • 1/8 cup water


    To Make Meatloaf
  • Mix together beef, ketchup, mustard, salt, pepper, and bread crumbs.
  • Use your hands to combine everything well.
  • Form meat into small egg shaped loaves.
  • Cook on the stovetop in a large skillet until meat is cooked all the way through.
  • To Make the Glaze
  • Heat a small pan with fig preserves, lime juice, ketchup, sugar and water.
  • Keep the temperature on low and stir continuously until liquid reduces to a thick syrup.
  • Serve mini meatloaves on top of mashed potatoes, rice, or alone, Top with glaze or serve on the side as a dipping sauce.

Check out the other bloggers this month who shared their New Zealand adventures.

Adventures In Mommydom, Afterschooling for Smarty Pants, All Done Monkey, Crafty Moms Share,Creative World of Varya, Glittering Muffins, Here Come The Girls, Kid World Citizen, Kitchen Counter Chronicles, Maroc Mama, Mermaids’ Makings, The Educators’ Spin On It

        Next month we’re off to Korea and I’m already trying to decide what to make – so many great choices!

        Also check out Around the World in 12 Dishes on Pinterest. Be sure to follow so you will not miss a thing!

Please share any dishes you have tried from New Zealand or crafts, activities, etc. to teach your child(ren) about New Zealand.

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A #SundaySupper Mini Meatball and Goat Cheese Risotto

Even though today is the first day of fall, the weather barely feels like it. Our daily temperatures are still topping 90F, while evenings cool down to the mid-60’s. I am seeing so many friends posting pictures of the leaves changing colors, apple orchards, jeans and sweaters, and all of the other signs of fall. I don’t know when fall will really arrive here, but I’m still going to embrace the season!  If you haven’t guessed, the theme for this week’s #SundaySupper is fall. I haven’t participated in several weeks, I’ll admit the move has me a bit off but I’m finally getting into a good rhythm so I am looking forward to getting back to normal.

Mini Meatball Risotto with Goat Cheese


The nights have cooled down and that’s prompted me to start making warm foods for dinner time. This risotto is the first “comfort food” item I made. I wanted to make something creamy, that sticks to your ribs and fills you up.  This did it.  I worried my boys would turn up their noses at the carrots but their reaction was completely the opposite.

Mini Meatball Love

One thing about eating in Morocco is that hands are used way more than silverware.  Instead of eating this with a spoon, my boys grabbed bread and started scooping it up. Yes, double the starch! I’ll admit it, once I ate some, I used bread to soak up the sauce that was left. This dish is so easy, and you can prepare it in under 30 minutes. If you’ve got leftovers (just in case – you probably won’t!) mix in an egg and some bread crumbs.  Form the rice into balls and coat with bread crumbs then fry.  You’ll have a tasty appetizer for the next day.

Risotto with Meatballs

A #SundaySupper Mini Meatball and Goat Cheese Risotto


  • 1/2 lb ground beef
  • 1 cup arborio or long grain rice
  • 1 small onion
  • 3 cloves garlic
  • 2 carrots
  • 1 tsp vegetable oil
  • 1 tsp butter
  • 3 tomatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1 1/2 Tbsp goat cheese
  • 3 cups chicken stock


  • Mix together ground beef, salt, pepper, and cumin. Roll into small meatballs the size of marbles.
  • Mince 1 onion and 3 cloves of garlic. Peel 2 carrots and dice as small as possible.
  • Add 1 tsp vegetable oil, and 1 tsp butter to a large saute pan, and cook onions, garlic, and carrots until onions are translucent.
  • Once onions have softened, add meatballs and cook 5-7 minutes.
  • Cut the tomatoes in half and use a box grater to grate the insides of the tomato into the pan with the meatballs. Discard skin of tomatoes.
  • Add 1 cup of rice to pan, stirring well to combine with the tomato.
  • As the liquid reduces, add the chicken stock, 1 cup at a time. Adding more as the liquid boils down.
  • When the rice is cooked through, stir in the goat cheese to thicken the dish.
  • Serve hot.

My fellow #SundaySupper bloggers are making some really delicious dishes that just scream fall.

Take a peek – which recipe are you most looking forward to trying?

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

Don’t forget to join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

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East German Goulash with Caramelized Onions

I’m so happy today to be guest posting for Beate at The Not So Cheesy Kitchen. She and I met through #SundaySupper and I’ve enjoyed reading her blog ever since. Today I’m sharing a recipe for goulash. After high school, I spent some time in Dresden, the most beautiful city in Germany (my opinion of course!), and formerly a part of East Germany. I have very strong memories of eating goulash with a dumpling, though have found this dumpling impossible to recreate. Instead, I’ve just re-made the goulash pairing it with rice instead. This recipe is gluten free and dairy free (there are options to add dairy if you prefer).

East German Goulash

Step into the Not so Cheesy Kitchen for the full recipe!

Pssst – I’m at BlogHer this weekend so be sure to follow me on Facebook, Twitter, and Instagram to find out about all my adventures! If you happen to be at BlogHer too, I hope you’ll say hello!

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Moroccan Hamburgers with Harissa Mayonnaise for #WeekdaySupper

This week I’m participating in #WeekdaySupper, where contributors share easy meal ideas to help you get dinner on the table. As soon as the snow melts here, and sometimes when it’s still flying, our grill is on overdrive.  Most everyone loves grilled burgers, but I like to mix that up.  This recipe combines the Moroccan flavors of kefta, spicy meat kebabs, with the American hamburger.  It’s a cross-cultural masterpiece!

Moroccan Burger with Harissa Mayo

Moroccan Hamburgers with Harissa Mayonnaise for #WeekdaySupper


  • 1 pound of ground sirloin (I use a 90/10 mix)
  • 2 Tbsp chopped cilantro
  • 2 tsp fresh grated ginger
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp each salt and pepper
  • 1/2 tsp lemon zest


  • In a large bowl mix together the meat and all of the other ingredients.
  • Take time to really mix well, so that all of the flavors are evenly distributed.
  • If you have time, leave the meat to marinade, covered in the refrigerator, as long as possible, and up to overnight.
  • When ready to grill, form into patties of the size and thickness you desire.
  • Grill until cooked to the doneness you like.
  • Serve with condiments of your choice, we like caramelized onions and harissa mayonnaise.



Looking for more #WeekdaySupper ideas?  See what else this week’s contributors are cooking up! Don’t forget to stop back on Sunday when we’ll be sharing our favorite picnic recipes.

Sunday Supper Movement

This Week’s Easy Weekday Supper Recipes:

Monday – Pescetarian Journal – Easy Herb-Crusted Tilapia


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