Gradual-Cooker Moroccan Beef Stew with Couscous

Elements

3 carrots, thinly sliced on an angle

1/2 massive celery root, peeled and minimize into 1-inch chunks (about 2 cups)

3/4 cup pitted prunes, chopped

1 1/4 kilos beef stew meat

1 tablespoon ras el hanout (Moroccan seasoning)

Kosher salt and freshly floor pepper

2 cups low-sodium hen broth

2 tablespoons tomato paste

1 cup couscous

2 teaspoons harissa paste, plus extra for serving

Recent cilantro, for topping

Instructions

1. Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart sluggish cooker. Toss the meat with the ras el hanout, 1 teaspoon salt and some grinds of pepper in a big bowl. Organize on high of the greens. Whisk the hen broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and greens. Cowl and prepare dinner on low till the meat is tender, 7 to eight hours.

2. About quarter-hour earlier than serving, prepare dinner the couscous because the label directs.

3. Skim the fats off the highest of the stew with a ladle and discard. Stir within the harissa and season with salt and pepper. Divide the couscous and stew amongst bowls. High with the remaining 1/4 cup prunes and cilantro; serve with extra harissa.