Moroccan Spiced Beef and Vegetable Stew

Ingredients

• 1 1/2 lbs beef stew meat
• 1 medium onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 medium sweet potato, peeled and cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch pieces
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 14.5 oz can diced tomatoes
• 2 cups beef broth
• 1 cup couscous
• 1/4 cup parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F. Spread the carrots, sweet potato, and zucchini on a large baking sheet. Drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   In a large pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the beef and cook until browned on all sides, 5-7 minutes. Transfer beef to a plate.