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!

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.

Slow Cooker Moroccan Beef and Green Bean Tajine

Name: Slow Cooker Moroccan Beef and Green Bean Tajine
Yield: 4 servings
Ingredients: 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

Yield: 4 servings

A Moroccan tajine adapted for your slow cooker. No need to keep watch while it cooks!

Ingredients

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

Instructions

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.

Notes

**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!

Want more easy Moroccan recipes? Click the link!

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. — PIN FOR LATER!

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Comments

Lena Paul says

at 12:53 pm

Amanda, I am so happy to find your website and try to cook Middle Eastern food on my own. When I lived in the Middle East I loved the foods but now I am not sure what to serve with different dishes. Would you consider photos of dishes with commonly served side dishes, mains, breads whatever and a link to the recipe if you have one to share?

- Amanda Mouttaki says
  
  at 8:55 am
  
  Great idea – I’ll work on this!
  
Lj says

at 5:50 pm

Is the recipe still available? The link seems to be not working. Thanks!

- Amanda Mouttaki says
  
  at 2:29 pm
  
  Hello – it should be working now!
  
AKN says

at 3:13 pm

Salaams. I made this last weekend and it was great. So perfect after a day of fasting. Filling but not heavy. Thanks for sharing and I will definitely be making this again.

Lisa says

at 4:08 am

It was delicious! Keeper recipe! Thank you!

Rebecca says

at 7:16 pm

Mmmm! I taught kindergarten for 4 years in Casablanca and love Moroccan food. One time our maid made this dish, but I’ve never found the recipe. Finally!!! Thanks so much for posting this.

- Amanda Mouttaki says
  
  at 11:57 am
  
  So happy to hear this!
  
Jennifer Lord says

at 4:19 am

This recipe looks delish… I’m going to try it with venison this week:)

Rachel says

at 2:03 pm

I’ve got it in the slow cooker right now! Smells amazing already. I will report back.

- Rachel says
  
  at 12:28 am
  
  Tasted wonderful, too. I used fresh cilantro and parsley, and the beef I had took longer to cook than the recipe said, but it was delicious.
  
  - Amanda Mouttaki says
    
    at 12:22 pm
    
    Glad you liked it! Maybe should adjust for size of meat (that’s my guess on why it took longer).
    
Alyson says

at 7:13 am

That looks amazing, I can almost smell it! Yum.

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